Triple-Perfect Flourless Chocolate-Espresso Cake

Directions

1. Preheat oven to 350 degrees. Line the base of a 9-inch spring form pan with parchment paper, cut to fit the pan. Prepare the parchment and the sides of the pan with butter cooking spray.
2. Combine the espresso, sugar, cocoa and salt in a large bowl. Whisk the eggs and vanilla, add to the sugar mixture and stir to combine. Let sit until needed.
3. In a microwavable bowl melt the butter and chocolate, 20-30 seconds at a time on medium-high power. Whisk the mixture in between cycles until completely melted, then stir with a spatula to combine completely. OR...melt this mixture using your preferred method.
4. Add the chocolate-butter mixture to the sugar-egg mixture with a spatula - folding in and then stir to completely combine. Batter will be semi-thick and smooth.
5. Pour into the prepared spring form and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Caution - I have never had a spring form leak while baking, but I place it on a cookie sheet anyway. The cake will be firm and pulling away from the sides of the pan.
6. Cool completely in the spring form on a rack, the middle usually sinks a bit. Release the sides of the spring form.
7. Slide the cake - with parchment paper onto a serving platter, note: if the cake has settled enough you could peel the parchment off the bottom.
8. Slice and serve with ice cream, a fruit sauce topping of choice and a drizzle of chocolate sauce.
9. * I usually make this cake the morning of, but have made it and refrigerated overnight - the parchment will peel off the bottom very easily if you refrigerate...a longer sit = a denser cake. This cake refrigerates nicely for 2-3 days.