Ingredients:
1 cup butter
1 cup sugar, plus
1 tablespoon sugar
1 cup espresso, plus
2 tablespoons espresso
16 ounces semisweet chocolate
6 eggs
6 egg yolks
icing sugar ( garnish)
Directions:
Preheat oven to 325.
Grease 9″ springform pan.
Place wax paper on bottom of pan, grease and flour; set aside.
Place butter, sugar and espresso in a double boiler and heat until sugar dissolves.
Pour hot liquid over chocolate and stir until dissolved; set aside.
Beat eggs and yolks until frothy; add to the chocolate mixture and pour into pan Bake for 1 hour; edges should crack slightly.
Remove from oven and cool; cover and refrigerate for at least 12 hours (when you remove it from the oven, it won’t look done- it isn’t!).
Remove from pan and sprinkle with icing sugar.
Garnish with strawberries and a a mint leaf if desired.
Servings: Serve
Time preparation: 25 min.
Time total: 85 min.