1
["Preheat the oven to 375F, grease 8"" cake pan.", "Cut a piece of parchment to fit the bottom grease it and lay it on the bottom", "", "To make the cake: put the chocolate and butter in a microwave-safe bowl and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating if necessary. (Don't over do it.) Transfer to a mixing bowl.", "", "Stir in the sugar, salt, espresso powder, vanilla. (Espresso enhances chocolate's flavor. Two teaspoons will lend a hint of mocha to the cake.)", "Add the eggs, one at a time, beating briefly until smooth. Add cocoa powder, and mix just to combine.", "Spoon the batter into the prepared pan. Bake for 25 minutes; the top will have formed a thin crust, and should register at least 200F on an instant read thermometer inserted in the center. Remove from oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a nylon spreader or knife, and turn it out onto a serving plate. (The top will now be on the bottom, that's fine. Also the edges will crumble which is also fine.) Allow the cake to cool completely before glazing.", "(remove parchment paper)", "To make the glaze: combine the chocolate and cream in a microwave safe bowl and heat until the cream is very hot but not simmering. Remove from microwave and stir", "until the chocolate melts and the mixture is completely smooth. Spoon glaze over the cake spreading it to drip over the sides a bit. Allow the glaze to set in refrigerator for several hours before serving.", "", "Remove from fridge about 30 minutes before serving. To avoid sticking, cut with a knife heated in hot water and dried with each slice."]
