Ingredients
- 1 pound unsalted butter, plus extra for greasing the pan
- Flour for dusting the pan
- 12 ounces bittersweet chocolate
- 4 ounces bitter (or unsweetened) chocolate
- 1 bar (3 1/2 ounces) milk chocolate with cappuccino filling
- 8 large eggs
- 1 cup plus 2 tablespoons sugar
- 2 tablespoons espresso powder dissolved in 1 cup boiling water
12 to 14 servings
Preparation
- Preheat the oven to 350 degrees. Butter and flour a 10-inch springform pan and line the bottom with parchment paper. Set the pan on a square of heavy-duty aluminum foil and bring the foil up around the sides of the pan. Set aside.
- Combine the butter and chocolates in a saucepan and melt over medium heat, whisking until smooth. Transfer to a heatproof measuring cup.
- In the bowl of an electric mixer with the paddle attachment, beat the eggs and sugar for 5 minutes at medium-high speed. With the mixer running, pour in the espresso and beat until blended, then the butter-chocolate mixture, beating until blended.
- Pour the batter into the prepared pan and bake for 55 minutes. (The cake will crack around the rim.) Remove from the oven and cool on a wire rack for about 20 minutes. Cover with plastic wrap or aluminum foil and refrigerate for at least 30 minutes (or up to a month).
- Twelve to 24 hours before serving, take the cake out of the refrigerator. Remove the sides of the pan, slide a metal spatula under the parchment paper and slide the cake onto a serving plate. Serve with whipped cream.
Dining and Cooking