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1
Preheat the oven to 325.
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2
Grease a 10-inch springform pan, line with a circle of parchment paper and lightly grease the paper.
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3
Combine the butter, both chocolates and coffee in the top of a double boiler or a stainless steel or glass bowl.
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4
Set the bowl or insert over a pot of barely simmering water and stir frequently with a wooden spoon until melted.
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5
If the melted mixture appears somewhat speckled with what looks like unmelted chocolate, dont be concerned.
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6
(Different chocolates have different cocoa butter and cocoa solids content and when melted with such a large quantity of liquid may seem to separate.)
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Place the sugar in the bottom of a large mixing bowl, or the bowl of an electric mixer.
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8
Remove the chocolate mixture from the heat and pour over the sugar.
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Stir to blend and dissolve the sugar, then allow to cool for 10 minutes.
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10
With a wire whisk or the paddle attachment of an electric mixer, add the Kahlua and vanilla extract to the cooled chocolate mixture and blend well.
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11
Blend in the lightly beaten eggs, making sure they are thoroughly incorporated.
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12
The batter at this point will be extremely thin; dont worry, just make sure to work each added ingredient into it carefully.
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13
Sift the flours, baking soda and salt together.
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14
Add dry ingredients to the chocolate mixture in two additions, scraping down the sides of the bowl several times.
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15
Beat on medium speed for one minute.
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16
The batter may have little lumps, but they wont affect the finished cake.
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17
Place the prepared pan on a baking sheet to catch any leaks and pour the batter into the pan.
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Bake in the middle of the oven for 1 3/4 hours to 2 hours, rotating the pan several times during that time to ensure even baking.
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The cake bakes slowly and stays beautifully moist.
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20
A crust will form on the top of the cake and may crack.
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Test for doneness by inserting a wooden skewer in a fault of the crust, poking near the centre of the cake.
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22
It should come out clean, or with only a very few moist crumbs clinging to it.
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23
Remove the cake from the oven and cool completely in the pan set on a rack.
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24
(The cake may be made up to 2 days ahead of time and kept in the pan at room temperature, covered tightly with plastic wrap.)
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25
To prepare the glaze, combine the chopped chocolate and butter in the top of a double boiler or a bowl set over barely simmering water.
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Stir frequently until melted, then remove from the heat and cool slightly, stirring occasionally.
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27
Run a thin-bladed knife around the cake and loosen and remove the sides of the pan.
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28
Using a long-bladed serrated knife, carefully even out the top of the cake, slicing off any domed or uneven part of the crust.
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29
Use long, slow strokes of the knife, keeping the blade perfectly parallel with the counter.
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30
Place a dab of the chocolate glaze on a 10-inch cardboard cake circle and invert the cake onto the board.
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31
Remove the pan bottom and the parchment paper.
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(If you havent got a cake circle or other piece of cardboard cut to 10 inches round, invert the cake onto a plate and remove the pan bottom but leave the paper.
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33
Re-invert the cake onto a second plate and place the pan bottom on the top of the cake.
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34
Invert the cake a third time, ending up with the bottom-side up, top-side down on the metal pan bottom, and peel off the paper.)
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35
Brush any crumbs from the cake and pour the warm glaze onto the centre.
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36
Using a metal spatula or palette knife, coax the glaze to the edges of the cake and over the sides; quickly spread the overflow evenly onto the sides.
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37
Garnish with the chocolate-covered espresso beans.
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38
Give the glaze an hour or so to set, then serve the cake with lightly sweetened whipped cream, if desired.
