Chocolate Cake

Directions

1. 1
   Preheat the oven to 350 degrees.
2. 2
   Butter and flour a 10-inch springform pan and line the bottom with parchment paper.
3. 3
   Set the pan on a square of heavy-duty aluminum foil and bring the foil up around the sides of the pan.
4. 4
   Set aside.
5. 5
   Combine the butter and chocolates in a saucepan and melt over medium heat, whisking until smooth.
6. 6
   Transfer to a heatproof measuring cup.
7. 7
   In the bowl of an electric mixer with the paddle attachment, beat the eggs and sugar for 5 minutes at medium-high speed.
8. 8
   With the mixer running, pour in the espresso and beat until blended, then the butter-chocolate mixture, beating until blended.
9. 9
   Pour the batter into the prepared pan and bake for 55 minutes.
10. 10
    (The cake will crack around the rim.)
11. 11
    Remove from the oven and cool on a wire rack for about 20 minutes.
12. 12
    Cover with plastic wrap or aluminum foil and refrigerate for at least 30 minutes (or up to a month).
13. 13
    Twelve to 24 hours before serving, take the cake out of the refrigerator.
14. 14
    Remove the sides of the pan, slide a metal spatula under the parchment paper and slide the cake onto a serving plate.
15. 15
    Serve with whipped cream.