Chocolate Cake

• 1 pound unsalted butter, plus extra for greasing the pan
• Flour for dusting the pan
• 12 ounces bittersweet chocolate
• 4 ounces bitter (or unsweetened) chocolate
• 1 bar (3 1/2 ounces) milk chocolate with cappuccino filling
• 8 large eggs
• 1 cup plus 2 tablespoons sugar
• 2 tablespoons espresso powder dissolved in 1 cup boiling water

1. Preheat the oven to 350 degrees.
2. Butter and flour a 10-inch springform pan and line the bottom with parchment paper.
3. Set the pan on a square of heavy-duty aluminum foil and bring the foil up around the sides of the pan.
4. Set aside.
5. Combine the butter and chocolates in a saucepan and melt over medium heat, whisking until smooth.
6. Transfer to a heatproof measuring cup.
7. In the bowl of an electric mixer with the paddle attachment, beat the eggs and sugar for 5 minutes at medium-high speed.
8. With the mixer running, pour in the espresso and beat until blended, then the butter-chocolate mixture, beating until blended.
9. Pour the batter into the prepared pan and bake for 55 minutes.
10. (The cake will crack around the rim.)
11. Remove from the oven and cool on a wire rack for about 20 minutes.
12. Cover with plastic wrap or aluminum foil and refrigerate for at least 30 minutes (or up to a month).
13. Twelve to 24 hours before serving, take the cake out of the refrigerator.
14. Remove the sides of the pan, slide a metal spatula under the parchment paper and slide the cake onto a serving plate.
15. Serve with whipped cream.

butter, flour, bittersweet chocolate, bitter, milk chocolate, eggs, sugar, espresso powder

Taken from cooking.nytimes.com/recipes/6155 (may not work)