Chocolate Cake With Espresso Glaze |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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from martha stewart Ingredients:
3 tablespoons unsalted butter |
6 ounces bittersweet chocolate, chopped |
6 large eggs, separated, at room temperature |
1 cup granulated sugar |
3 tablespoons instant espresso powder |
1/4 teaspoon coarse salt |
1 tablespoon vanilla extract |
3 ounces bittersweet chocolate, chopped |
1 1/2 tablespoons unsalted butter |
2 teaspoons vanilla extract |
1/3 cup heavy cream |
1/3 cup granulated sugar |
1 tablespoon instant espresso powder |
1/4 teaspoon coarse salt |
Directions:
1. Make 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.
2. With 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.
3. In 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.
4. Bake 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.
5. Make 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.
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