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Ingredients
- 2 C unsalted butter
- 1 C + 2 T sugar
- 1 C + 2 T hot espresso coffee
- 12 oz. bittersweet or semisweet chocolate, chopped
- 4 oz. extra bittersweet chocolate, chopped
- 6 large eggs, room temperature
- 6 large egg yolks, room temperature
Details
Servings 12
Preparation time 15mins
Cooking time 75mins
Preparation
Step 1
1. Preheat oven to 325 degrees with a rack in the center of the oven. Butter 8 inch springform pan. Line the bottom with waxed paper, butter and flour the waxed paper.
2. Melt 2 C butter with sugar and espresso over medium-low heat. Add both chocolates, stir til smooth. Remove from heat.
3. Whisk eggs and yolks til frothy. Whisk into chocolate mixture. Pour into prepared pan, bake on heavy baking sheet, about 1 hour. edges will puff and crack, center will not be completely set. Cool then refrigerate overnight.
4. Sift powdered sugar over top, cut into small wedges, wiping knife clean with every cut. Serve with ice cream or whipped cream.
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