-
1
["Preheat oven to 350 degrees.
-
2
Line the base of a 9-inch spring form pan with parchment paper, cut to fit the pan.
-
3
Prepare the parchment and the sides of the pan with butter cooking spray.", "Combine the espresso, sugar, cocoa and salt in a large bowl.
-
4
Whisk the eggs and vanilla, add to the sugar mixture and stir to combine. Let sit until needed.", "In a microwavable bowl melt the butter and chocolate, 20-30 seconds at a time on medium-high power. Whisk the mixture in between cycles until completely melted, then stir with a spatula to combine completely. OR...melt this mixture using your preferred method.", "Add the chocolate-butter mixture to the sugar-egg mixture with a spatula - folding in and then stir to completely combine.
-
5
Batter will be semi-thick and smooth.", "Pour into the prepared spring form and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Caution - I have never had a spring form leak while baking, but I place it on a cookie sheet anyway.
-
6
The cake will be firm and pulling away from the sides of the pan.", "Cool completely in the spring form on a rack, the middle usually sinks a bit. Release the sides of the spring form.", "Slide the cake - with parchment paper onto a serving platter, note: if the cake has settled enough you could peel the parchment off the bottom.", "Slice and serve with ice cream, a fruit sauce topping of choice and a drizzle of chocolate sauce.", "* I usually make this cake the morning of, but have made it and refrigerated overnight - the parchment will peel off the bottom very easily if you refrigerate...a longer sit = a denser cake.
-
7
This cake refrigerates nicely for 2-3 days."]
