Chocolate Cake

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Butter and flour a 10-inch springform pan and line the bottom with parchment paper.

3. 3

   Set the pan on a square of heavy-duty aluminum foil and bring the foil up around the sides of the pan.

4. 4

   Set aside.

5. 5

   Combine the butter and chocolates in a saucepan and melt over medium heat, whisking until smooth.

6. 6

   Transfer to a heatproof measuring cup.

7. 7

   In the bowl of an electric mixer with the paddle attachment, beat the eggs and sugar for 5 minutes at medium-high speed.

8. 8

   With the mixer running, pour in the espresso and beat until blended, then the butter-chocolate mixture, beating until blended.

9. 9

   Pour the batter into the prepared pan and bake for 55 minutes.

10. 10

    (The cake will crack around the rim.)

11. 11

    Remove from the oven and cool on a wire rack for about 20 minutes.

12. 12

    Cover with plastic wrap or aluminum foil and refrigerate for at least 30 minutes (or up to a month).

13. 13

    Twelve to 24 hours before serving, take the cake out of the refrigerator.

14. 14

    Remove the sides of the pan, slide a metal spatula under the parchment paper and slide the cake onto a serving plate.

15. 15

    Serve with whipped cream.

No additional tips available.