Ingredients
7 oz. bittersweet or semisweet chocolate, chopped
3/4 cups (1 and 1/2 sticks) butter
4 large eggs
1 and 1/3 cups sugar
1 tsp instant espresso powder
Preparation
Preheat oven 325 degrees.
Butter and sugar an 8 inch diameter springform pan. Wrap foil outside pan.
Melt chocolate and butter in heavy medium saucepan over low heat, stirring until smooth. Whisk eggs, sugar and espresso powder in large bowl until well blended. Whisk in choclate. Pour batter into pan. Place cake in large baking pan. Add enough hot water to baking pan to come halfway up sides of cake. Bake 90 minutes. Remove from water bath. Cool. Remove foil. Cover and refrigerate over night.
