4 oz. bittersweet chocolate
1/2 cup unsalted butter
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1 tsp. espresso powder
1/2 cup powdered sugar
Preheat oven to 375°F. Grease an 8-inch round springform pan and set aside.
Chop or break chocolate into small pieces. Place chocolate and butter in medium glass bowl and microwave for 20-second intervals, stirring in between each time, until melted.
Carefully remove bowl from microwave. Stir in sugar, then eggs and whisk.
Sift cocoa powder into mixture. Add espresso, whisk until just combined.
Pour cake batter into the greased springform pan, then place in oven. Bake 20-25 minutes, or until a thin crust forms on top.
Remove cake from oven and place on rack to cool about 10 minutes. Transfer to desired serving plate and remove springform pan.
Using a sifter, dust powdered sugar on top of cake.
Text, recipes and photos by Kelsey Foster