1 cup plus 2 Tbsp. brewed espresso or French Roast coffee
12 oz bittersweet chocolate
4 oz unsweetened chocolate
8 large eggs, slightly beaten
Instructions
Preheat oven to 350° F.
Line a 9" pan with aluminum foil; grease and flour foil.
In large saucepan over low heat, melt butter, sugar and coffee together, whisking to blend.
Add bittersweet (or semisweet) and unsweetened chocolates. Whisk constantly until melted.
Remove from heat, and whisk in eggs gradually (here's where you'll be glad you chose a large saucepan).
Pour batter into prepared pan.
Bake for 50-55 minutes. Cake is done when top has a crust and is dry to the touch.
Cool to room temperature, then refrigerate 12-14 hours.
Originally Submitted
5/20/2008
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