Ingredients

Instructions

  1. Preheat oven to 375°F.
  2. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of pan (I sprayed the whole pan with flour Pam).
  3. To make cake; heat the chocolate and butter in microwave, stirring until mixture is melted and smooth.
  4. Add the sugar, salt and espresso powder.
  5. Add eggs, beating briefly until smooth.
  6. Add cocoa powder and mix just to combine.
  7. Spoon batter into prepared pan.
  8. Bake cake for 25 minutes; the top will have formed a thn crust.
  9. Remove from oven and cool in the pan for 5 minutes.
  10. Loosen the edges of the cake from the pan, and turn it out onto a serving plate.
  11. Allow cake to cool completely before glazing.
  12. GLAZE.
  13. Heat chocolate and cream in microwave, stirring until chocolate melst and mixture is completely smooth.
  14. Spoon glaze over the cake, spreading it to drip over the sides a bit.
  15. Garnish with toasted almonds if desired.
  16. Allow glaze to set for several hours before serving cake.