Flourless Chocolate Cake

Directions

• Step 1 Preheat oven to 350° degrees.
• Step 2 Butter bottom of a 9-inch springform pan
• Step 3 line with a parchment round.
• Step 4 In a heatproof bowl set over (not in) a pan of simmering water melt butter and chocolate.
• Step 5 With an electric mixer on medium-high speed, whisk egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes.
• Step 6 Add espresso powder and salt to egg yolk mixture. Whisk on high about 1 minute.
• Step 7 Add vanilla and the chocolate mixture
• Step 8 whisk about 1 minute more until well incorporated.
• Step 9 In the clean bowl of an electric mixer, whisk egg whites on medium-high speed until foamy.
• Step 10 Raise mixer speed to high.
• Step 11 Slowly add remaining 1/2 cup sugar, whisking until stiff peaks form, about 5 minutes.
• Step 12 Using a flexible spatula, gently fold whites into chocolate mixture in 3 batches. (Don’t over do it – you may still see bits of the egg whites, that’s okay)
• Step 13 Transfer batter to prepared pan. Bake until set, 40 to 45 minutes. Transfer pan to a wire rack to cool completely. Remove side of pan.
• Step 14 Make the glaze:
• Step 15 Place chocolate, butter, and vanilla in a heatproof bowl. Once butter starts to melt, add sugar and espresso powder. Bring to a boil in a small saucepan, stirring to dissolve sugar and espresso powder
• Step 16 Pour heavy cream over chocolate mixture. Whisk until smooth.
• Step 17 Serve cake with warm glaze and scoops of ice cream, if desired.