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1
Preheat oven to 350. Place Chocolates & Butter in a clean dry stainless steal bowl, cover tightly with plastic wrap, and set over pot of boiling water (alternatively if you have a double boiler you could use that) till melted.
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2
In stand mixer, whip together eggs, sugar & vanilla until light yellow and fluffy.
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3
Prepare deep spring form pan, cut a round of parchment to fit the bottom, smear butter on parchment and stick in bottom of pan, butter surface area of pan and add in tablespoon of sugar (much as you would flour) swirl around until sugar coats entire area, cover outside bottom of pan with heavy duty foil.
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4
Once chocolate/butter is melted whisk to combine.
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5
In a smaller bowl take about cup of egg/sugar and slowly temper in about 1/4 cup of chocolate/butter..add this back to egg/sugar and slowly whisk in remaining chocolate/butter mix till well combined.
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6
Whisk in coffee or tea. The mixture will be very liquidy, sort of like a melted milkshake.
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7
Carefully pour batter in to pan, set pan on a sheet tray and pop in oven (centered on the middle rack).
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8
Bake an hour or more, rotating if you have a finicky oven, it will puff up then fall, the cake is ready when toothpick or wooden skewer inserted in the middle comes out clean.
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9
Cool completely before serving. Best when refridgerated for a bit (a day or so), then brought to room temp before serving. It is a totally different cake at room temp, soft and lush, when cold it is more solid, still good but not as sensual. Excellent cake for a dinner party as can be made a day or two or three ahead of time. Lovely with espresso or glass of Banyuls or Ruby Port.
