Ingredients:

  • 8 oz high-quality bittersweet chocolate (60% to 70% cacao), finely chopped
  • 1/2 cup unsalted butter, cut into cubes
  • 1/2 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup Dutch-processed cocoa powder
  • 1 tsp pure vanilla extract
  • 1 tsp espresso powder
  • 1/4 tsp fine sea salt

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease an 8-inch springform pan thoroughly with butter and line the bottom with a parchment paper circle. Alternatively, use butter wrappers to grease the pan.
  2. In a large microwave-safe mixing bowl, combine the chopped chocolate and cubed butter. Microwave in 30-second bursts, stirring in between, until the mixture is glossy and liquid.
  3. Immediately whisk in the sugar and salt while the mixture is warm to ensure the crystals dissolve properly.
  4. Add the eggs one at a time, whisking vigorously after each addition until the batter looks smooth and shiny. Stir in the vanilla and espresso powder.
  5. Gently sift the cocoa powder over the wet ingredients. Using a rubber spatula, fold the cocoa powder into the batter until no dry streaks remain.
  6. Pour the batter into the prepared pan and bake for 25 minutes, or until the edges are set and the top has formed a thin, crackly crust.