Flourless Chocolate Cake

1 1/2 sticks (12 tablespoons, 170g) butter

6 ounces (170g) semisweet chocolate

1 teaspoon espresso powder

1 1/4 cups (250g) granulated sugar

5 large eggs, room temperature

1 teaspoon vanilla extract

1/2 cup (50g) dutch-process cocoa powder

1. carefully melt butter and chocolate together. Whisk in espresso powder

2. using an electric mixer, beat in sugar until well combined. Add eggs one at a time, beating for 20 seconds after each addition

3. mix in vanilla extract, and cocoa powder

4. line a springform cake pan with parchment paper, pour mixture in, and bake at 350°F (180°C) for 35-40 minutes, or until top is puffed and set. Top will crack when it sets. That‘s normal and part of the charm of the cake!