Ingredients
1 lb. Bittersweet chocolate
1 cup unsalted butter
6 large eggs
2 t. River Roasters espresso powder
Method
Melt the chocolate and the butter in a plastic dish in the microwave, being careful not to burn it. Beat the eggs till triple in volume and soft peaks form.
Using a wire whisk, fold ½ the egg mixture into the chocolate mixture, stirring gently. Pour in remaining eggs and stir till no streaks remain.
Stir in espresso powder. Pour into a grease, floured, and wax papered 10 inch cake pan. Bake 15 minutes at 425 degrees. Serve with whipped cream, if desired.
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