Double Shot Espresso Ganache Cake

• 15 ounces bittersweet chocolate, coarsely chopped
• 1 cup unsalted butter, cubed
• 4-1/2 teaspoons brewed espresso
• 1/2 teaspoon sugar
• 6 eggs
• 2-1/2 ounces semisweet chocolate, coarsely chopped
• 1/4 cup heavy whipping cream
• 1 tablespoon brewed espresso
• Optional garnishes: whipped cream, espresso beans, fresh raspberries and baking cocoa

1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a heavy saucepan over low heat, melt chocolate and butter. Combine espresso and sugar until sugar is dissolved; stir into chocolate mixture. Cool to lukewarm.
3. In a large bowl, beat eggs on medium speed for 1 minute. Beat on high speed for 4 minutes longer or until thick and lemon-colored. Gradually beat in cooled chocolate mixture until no streaks remain. Pour into prepared pan.
4. Place springform pan in a large baking pan; add 1-1/2 in. of hot water to larger pan. Bake at 400u0b0 for 19-22 minutes or until temperature reaches 160° and top appears set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
5. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in espresso. Spread over cake. Garnish as desired. Refrigerate leftovers.

bittersweet chocolate, unsalted butter, espresso, sugar, eggs, chocolate, heavy whipping cream, espresso, whipped cream

Taken from www.tasteofhome.com/recipes/double-shot-espresso-ganache-cake/ (may not work)