Chocolate Espresso Cake (Flourless)

• 12 ounces semisweet chocolate, coarsley chopped
• 4 ounces unsweetened chocolate, coarsley chopped
• 1 lb unsalted butter, diced
• 1 cup freshly brewed espresso (or 1T espresso powder dissolved in 1c water)
• 1 cup packed golden brown sugar
• 8 large eggs, beaten
• sweetened whipped cream (optional) (optional)

1. Preheat oven to 350F; line bottom of 9" springform pan with non-stick foil or parchment paper, and wrap outside of pan with a layer of heavy-duty aluminim foil.
2. Place chocolate in large bowl; set aside, In medium saucepan bring butter, sugar, and espresso to a boil, stirring to dissolve sugar; once melted and blended, add to chocolate, whisking until smooth; cool slightly.
3. Lightly beat eggs together; whisk in some of chocolate mixture, then add egg mixture into remainder of chocolate mixture, whisking until smooth.
4. Pour batter into springform pan, place pan in a large roasting pan, pouring enough hot water to come halfway up the sides of the pan.
5. Bake for approximately one hour, or until a cake tester comes out with a few moist crumbs attached; remove cake from pan and chill overnight.
6. Cut around sides of pan with butter knife to loosen cake.

chocolate, chocolate, unsalted butter, freshly brewed espresso, golden brown sugar, eggs, whipped cream

Taken from www.food.com/recipe/chocolate-espresso-cake-flourless-114012 (may not work)