Chocolate Espresso Cake Yield: 1 - 10″ cake

Ingredients:
1 lb unsalted butter
1 cup granulated sugar
1 cup brewed espresso
11 oz. semisweet chocolate, chopped
5 oz. unsweetened chocolate, chopped
8 eggs slightly beaten
glaze (from below)

Method:
In a 2 qt. saucepan, bring the butter, sugar and espresso to a boil. Remove from heat, add the chocolate and whisk in all at once. Whisk in the eggs. Pour the batter into a greased and paper lined 10 inch cake pan. Bake in a water bath in a preheated 350 degree oven for 30 to 35 minutes. Let the cake cool overnight before inverting it for serving. (tip: if it sticks spin the pan over a hot burner quickly… invert and bang the heck out of it.) Glaze cake with the recipe below

French Chocolate Glaze
2½ oz water
1 Tbs corn syrup
1½ oz. butter
8 oz semi-sweet choc. chopped

Method:
In a saucepan, bring water, corn syrup and butter to a boil. Remove from heat and whisk in chocolate.
Let cool until still pourable but not so thick that it won’t pour easily.