Chocolate Cake With Espresso Glaze

Submitted by Chef #833397

"from martha stewart"

 

• Ready In: 1hr 5mins
• Ingredients: 14
• Yields: 1 9 inch cake
• Serves: 8

ingredients

• 3 tablespoons unsalted butter
• 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

• Glaze

• 3 ounces bittersweet chocolate, chopped
• 1 1⁄2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 1⁄3 cup heavy cream
• 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.