Chocolate Cake with Espresso Glaze


Ingredients

  • FOR THE CAKE

  • 3 tablespoons unsalted butter or nondairy margarine, plus more for pan
  • 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

  • FOR THE GLAZE

  • 3 ounces bittersweet chocolate, chopped
  • 1 1/2 tablespoons unsalted butter or nondairy margarine
  • 2 teaspoons vanilla extract
  • 1/3 cup heavy cream or plain soy milk
  • 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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