Serves: 12 servings
Source: Canadian Living, April 2012
Ingredients:
- 1/2 cup unsalted butter or margarine
- 6 ounces chopped bittersweet chocolate
- 4 eggs
- 1 cup white sugar
- pinch of salt
- 1/2 cup ground almonds
- 1 tsp. instant coffee granules
- 2 tbsp. cocoa powder
Chocolate Glaze
- 4 ounces chopped bittersweet chocolate
- 1/4 cup unsalted butter or margarine
- 1/4 cup hot water
- 1/4 tsp.instant coffee granules
Instructions:
- In heatproof bowl over saucepan of hot (not boiling) water, melt margarine with chocolate. Let cool.
- In large bowl, beat together eggs, sugar and salt until pale and thickened, about 5 minutes. Fold in chocolate mixture, almonds and espresso powder. Sift cocoa powder over top and fold in.
- Grease bottom and side of 9-inch (2.5 L) springform pan; line bottom and side with parchment paper. Scrape in batter, smoothing top.
- Bake in 350°F (180°C) oven until crackly on top and tester inserted in centre comes out with a few moist crumbs clinging, 30 to 35 minutes. Let cool. Remove side of pan and paper; place cake on rack over baking sheet.
- Chocolate Espresso Glaze: In heatproof bowl over saucepan of hot (not boiling) water, stir together chocolate, margarine, water and espresso powder until smooth. Pour over centre of cake; spread to within 1 inch (2.5 cm) of edge. Refrigerate until set, about 1 hour. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)