Double Shot Espresso Ganache Cake

1. 1

   Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

2. 2

   In a heavy saucepan over low heat, melt chocolate and butter. Combine espresso and sugar until sugar is dissolved; stir into chocolate mixture. Cool to lukewarm.

3. 3

   In a large bowl, beat eggs on medium speed for 1 minute. Beat on high speed for 4 minutes longer or until thick and lemon-colored. Gradually beat in cooled chocolate mixture until no streaks remain. Pour into prepared pan.

4. 4

   Place springform pan in a large baking pan; add 1-1/2 in. of hot water to larger pan. Bake at 400u00b0 for 19-22 minutes or until temperature reaches 160&deg and top appears set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

5. 5

   For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in espresso. Spread over cake. Garnish as desired. Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.