INGREDIENTS

INSTRUCTIONS

Preheat the oven to 425 degrees. Butter a 9-inch springform pan. Line
the bottom with a round of waxed or parchment and butter the paper.
In a 2 1/2 or 3-quart saucepan over medium-low heat, melt the
chocolate and butter together, stirring until chocolate is about half
melted. Remove the pan from the heat and stir until melted and the
mixture is smooth. Set aside to cool for a few minutes.
Meanwhile, in a large mixing bowl, use a hand held or stationary
electric mixer to begin beating the eggs at medium-low speed until
frothy, then raise the speed to high and beat the eggs until they are
light in color, thick, fluffy and about tripled in volume, about 5
minutes. Beat in the flour and espresso powder. Stir about 1/4 of the
egg mixture into the chocolate to lighten it, then fold the chocolate
mixture into the eggs in the mixing bowl.
Spoon the batter into the pan. Bake for 17 minutes. Cool the pan on a
rack for about 10 minutes, then refrigerate until just firm enough to
cut, about 30 minutes. (At this point, the cake will be firm and
fudgy about 1/3 of the way to the center, and softly set like a
mousse in the center.) The dessert can also be refrigerated for up to
5 days and served chilled and firm throughout, or frozen up to 1
month. Serve at cool room temperature or slightly chilled.
Shortly before serving, whip the cream to firm peaks.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9291
Converted by MM_Buster v2.0l.

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