8 oz bittersweet, chopped
2 sticks butter, cut in 4 pieces each
1 c sugar
1 c cream
3 T confectioners sugar
3 t instant espresso or coffee
1/2 t vanilla
1 oz bittersweet chocolate, shaved
Grease, line, and flour (with chocolate flour) a 9" cake pan.
Put chocolate, butter and sugar in double boiler over low heat,
and stir until melted.
Remove top of double boiler from hot water. Whisk in eggs, one at
pour into pan, place in second pan, add scant inch of hot water
Bake 1 hr, 15 minutes at 325F.
Remove cake pan from hot water with spatula, cool a few hours.
Cut around edges, invert over pan, hit bottom to remove cake.
Leave paper on bottom, refrigerate overnight.
Remove paper, sift cocoa powder on top.
In chilled bowl with chilled beaters, whip cream, sugar, espresso
and vanilla until cream holds soft shape.
Serve cake with cream and shavings.