Homemade Recipes

Ingredients:

Cake:

3 tablespoons unsalted butter, plus more for pan

6 ounces bittersweet chocolate (preferably 70 percent cacao), chopped

6 large eggs, separated, room temperature

1 cup sugar

3 tablespoons instant espresso powder

¼ teaspoon coarse salt

1 tablespoon vanilla extract

Glaze:

3 ounces bittersweet chocolate, chopped

1½ tablespoons unsalted butter

2 teaspoons vanilla extract

⅓ cup heavy cream

⅓ cup sugar

1 tablespoon instant espresso powder

¼ teaspoon coarse salt

Serving:

Ice cream (optional)

Directions:

1. Make the cake: Preheat oven to 350°F. Butter bottom of a 9-inch springform pan; line with a parchment round. Melt butter and chocolate in a heatproof bowl set over (not in) a pan of simmering water.

2. With an electric mixer on medium-high speed, whisk egg yolks with ½ cup sugar until thick and pale, about 3 minutes. Add espresso powder and salt; whisk about 1 minute. Add vanilla and the chocolate mixture; whisk about 1 minute more.

3. In the clean bowl of an electric mixer, whisk egg whites on medium-high speed until foamy. Raise mixer speed to high. Slowly add remaining ½ cup sugar, whisking until stiff peaks form, about 5 minutes. Using a flexible spatula, fold whites into chocolate mixture in 3 batches.4. Transfer batter to prepared pan. Bake until set, 40 to 45 minutes. Transfer pan to a wire rack to cool completely. Remove side of pan. Carefully transfer cake to a serving plate.

5. Make the glaze: Place chocolate, butter, and vanilla in a heatproof bowl. Bring remaining ingredients to a boil in a small saucepan, stirring to dissolve sugar and espresso powder; pour over chocolate mixture. Whisk until smooth.

Serve cake with warm glaze and scoops of ice cream, if desired.