Ingredients:
1 lb fine quality semisweet chocolate
10 tablespoons unsalted butter
4 eggs, room temperature
2 tablespoons all-purpose flour
2 teaspoons instant espresso or 2 teaspoons instant coffee powder
1 cup heavy cream, chilled
Directions:
Preheat oven to 425 F.
Butter a 9-inch springform pan; line bottom with round cut-out of waxed paper and butter the paper.
In a large sauce pan over medium-low heat, melt chocolate and butter together, stirring until chocolate is about half melted.
Remove pan from heat, and stir until chocolate is melted and mixture is smooth.
Set aside to cool for a few minutes.
Meanwhile, in a large mixing bowl, begin beating eggs at medium-low speed until frothy, then raise speed to high and beat eggs until they are light in color, thick, fluffy, and tripled in volume, about 5 minutes.
Beat in flour and espresso powder.
Stir about 1/4 of egg mixture into chocolate to lighten it, then fold the chocolate mixture into the eggs in mixing bowl.
Spoon the batter into prepared pan.
Bake for 17 minutes.
Cool the pan on a rack for about 10 minutes, then refrigerate until firm enough to cut, about 30 minutes.
(The dessert can also be refrigerated for up to 5 days, or frozen for 1 month; bring to room temperature before serving).
Shortly before serving, whip the cream to firm peaks.
Cut the cake and garnish with whipped cream.
Servings: 8-12
Time preparation: 15 min.
Time total: 32 min.