Ingredients :
semisweet chips or hot chocolate : 1 cup (170g)
unsalted butter : 8 tablespoons
granulated sugar : 3/4 cup
salt : 1/4 teaspoon
espresso powder, optional : 1 to 2 tablespoons
vanilla extract, optional : 1 teaspoon
eggs : 3
Dutch-process cocoa : 1/2 cup
heavy cream : 1/2 cu
Glaze
semisweet chips or hot chocolate : 1 cup
heavy cream : 1/2 cup
Step 1
Preheat the oven to 375 ° F. Slightly grease a 8-inch round cake pan; cut a piece of parchment, grease it, and place it on the bottom of the pan. See "tips," below.
Step 2
To make the cake Place the chocolate and butter in a safe microwave oven, and heat until the butter melts and the chips are soft. Stir until the chips are melted, and heat for a while if necessary. You can also do this over a heat set at very low temperatures. Transfer the melted chocolate / butter to a mixing bowl.
Step 3
Add sugar, salt, espresso powder, and vanilla. Espresso enhances the taste of chocolate as it does vanilla; using 1 teaspoon will only increase the taste, while 2 teaspoons will borrow a little mocha cake.
Step 4
Add the eggs, beating lightly until smooth. Add the cocoa powder, and just mix the mixture.
Put the batter in a prepared pan.
Step 5
Bake the cake for 25 minutes; the top will have a small crust, and should register at least 200 ° F on a readable thermometer mounted in the center.
Put the batter in a prepared pan.
Step 6
Bake the cake for 25 minutes; the top will have a small crust, and should register at least 200 ° F on a readable thermometer mounted in the center.
Step 7
Remove from the oven, and cool in a pan for 5 minutes.
Step 8
Loosen the edges of the pan with a table knife or nylon spreadsheet, and turn it onto a serving plate. The top will now be below; that's right. Also, the edges will drop a bit, which is also good. Let the cake cool completely before shining.
Step 9
To make the glaze: Place the chocolate in a non-stick bowl. Heat the cream until it is very thick, but it shows nice bumps on the edges. Pour the cream over the chocolate, stir very briefly to combine, and allow to rest for 5 minutes. Grease again - first slightly, then vigorously - until the chocolate is completely melted and the glaze is smooth. If there are pieces of chocolate, reheat for a while in the microwave or on a hot plate, then wrap until smooth.
Step 10
Place the glaze over the cake, spreading it out to drizzle the sides slightly. Allow the glaze to set for a few hours before serving the cake.
Remove from the oven, and cool in a pan for 5 minutes.
Step 11
Loosen the edges of the pan with a table knife or nylon spreadsheet, and turn it onto a serving plate. The top will now be below; that's right. Also, the edges will drop a bit, which is also good. Let the cake cool completely before shining.
Step 12
To make the glaze: Place the chocolate in a non-stick bowl. Heat the cream until it is very thick, but it shows nice bumps on the edges. Pour the cream over the chocolate, stir very briefly to combine, and allow to rest for 5 minutes. Grease again - first slightly, then vigorously - until the chocolate is completely melted and the glaze is smooth. If there are pieces of chocolate, reheat for a while in the microwave or on a hot plate, then wrap until smooth.
Step 13
Place the glaze over the cake, spreading it out to drizzle the sides slightly. Allow the glaze to set for a few hours before serving the cake.
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