Chocolate Cake With Espresso Glaze

• 3 tablespoons unsalted butter
• 6 ounces bittersweet chocolate, chopped
• 6 large eggs, separated, at room temperature
• 1 cup granulated sugar
• 3 tablespoons instant espresso powder
• 14 teaspoon coarse salt
• 1 tablespoon vanilla extract
• 3 ounces bittersweet chocolate, chopped
• 1 12 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 13 cup heavy cream
• 13 cup granulated sugar
• 1 tablespoon instant espresso powder
• 14 teaspoon coarse salt

1. Make the cake: Preheat oven to 350 degrees.
2. Butter bottom of a 9-inch springform pan, and line with parchment cut to fit.
3. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.
4. With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes.
5. Add espresso and salt, and beat for 1 minute.
6. Add vanilla and chocolate mixture, and beat for 1 minute.
7. In a clean bowl and with a whisk attachment, beat egg whites until foamy.
8. Slowly add remaining 1/2 cup sugar, beating until stiff peaks form.
9. Fold whites into chocolate mixture in 3 additions.
10. Pour batter into prepared pan.
11. Bake until set, 40 to 45 minutes.
12. Let cool completely in pan on a rack.
13. Remove pan sides.
14. Carefully lift cake with a spatula, and remove parchment.
15. Make the glaze: Place chocolate, butter, and vanilla in a bowl.
16. Bring remaining ingredients to a boil, stirring, and pour over chocolate mixture.
17. Whisk until smooth.
18. Serve glaze warm with cake.

unsalted butter, bittersweet chocolate, eggs, sugar, espresso powder, salt, vanilla, bittersweet chocolate, butter, vanilla, heavy cream, sugar, espresso powder, salt

Taken from www.food.com/recipe/chocolate-cake-with-espresso-glaze-357593 (may not work)