Signora Bimbi's Double Dark Chocolate Torta Recipe

Directions:

1. Preheat oven to 350°F; butter and flour a shiny 9-inch springform pan.
2. Put the first quantities of chocolate (bittersweet and unsweetened) and the butter together in a medium-sized microwave safe bowl. Melt for 3 to 4 minutes at medium power. Check by stirring. Chocolate holds it shape when microwaved. Or melt in a heatproof bowl over simmering water.
3. Mix the espresso into the hot water until dissolved.
4. With a whisk, beat together the cinnamon, vanilla, sugar, salt, espresso, and eggs until creamy.
5. Stir in the flour to thoroughly blend.
6. Then blend in the chocolate/butter mixture until smooth.
7. Stir in the broken-up chocolate bar.
8. Pour the batter into the springform pan.
9. Bake 25 minutes, or until a knife inserted in the center comes out with a few generous, moist streaks of chocolate.
10. Cool on a rack 30 minutes (you could then wrap the cake and chill it up to 2 days). Serve warm, or at room temperature.
11. A dollop of unsweetened whipped cream actually gives balance to rich, intensely flavored sweets like this cake.