Chocolate Cake With Espresso Glaze Recipe

Ingredients

3 tbsp. unsalted butter or nondairy margarine

6 oz. bittersweet chocolate

6 large eggs

1 c. granulated sugar (for cake)

3 tbsp. instant espresso powder (for cake)

1/4 tsp. coarse salt (for cake)

1 tbsp. vanilla extract (for cake)

3 oz. bittersweet chocolate

1 1/2 tbsp. unsalted butter or nondairy margarine (for glaze)

2 tsp. vanilla extract (for glaze)

c. heavy cream or plain soy milk

c. granulated sugar (for glaze)

1 tbsp. instant espresso powder (for glaze)

1/4 tsp. coarse salt (for glaze)

Preparation

Step 1Make the cake: Preheat oven to 350 degrees. Butter bottom of a 9-inch springform pan, and line with parchment cut to fit. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.Step 2With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute.Step 3In a clean bowl and with a whisk attachment, beat egg whites until foamy. Slowly add remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.Step 4Bake until set, 40 to 45 minutes. Let cool completely in pan on a rack. Remove pan sides. Carefully lift cake with a spatula, and remove parchment.Step 5Make the glaze: Place chocolate, butter, and vanilla in a bowl. Bring remaining ingredients to a boil, stirring, and pour over chocolate mixture. Whisk until smooth. Serve glaze warm with cake.