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6 oz. bittersweet chocolate, chopped
1 1/2 sticks unsalted butter
2 tbsp. espresso or strong coffee
1 1/4 cups granulated sugar
3/4 cup cocoa powder
1/4 tsp salt
5 eggs beaten
Preheat oven to 300 degrees. Grease an 8" round pan, line with parchment, grease the parchment and then coat the pan with cocoa powder.
Over a pan of simmering water, melt the chocolate and butter in a heatproof bowl. Once melted, remove from the heat and stir in the espresso, sugar, cocoa powder, salt and eggs.
Pour into the prepared pan and smooth the top. Bake for 35-40 minutes or until the center is just set. Cool in the pan for 10 minutes and then turn out onto a wire rack to cool completely. Decorate with powdered sugar and stencils if desired.