On the Chocolate Trail

Looks very impressive and tastes amazing, especially if you like coffee with your chocolate.

Ingredients:

• 1 pound unsalted butter
• Almond flour, or matzah meal for dusting the pan
• 12 ounces dark chocolate 4 ounces bitter (or unsweetened) chocolate
• 3 1⁄2 ounces milk chocolate with cappuccino filling (look for Perugina or Ritter)
• 8 large eggs
• 1 cup plus 2 tablespoons granulated sugar
• 3–4 heaping tablespoons espresso powder, dissolved in 1 cup boiling water
• 8 large eggs
• 
1 cup plus 2 tablespoons granulated sugar
• 
3–4 heaping tablespoons espresso powder, dissolved in 1 cup boiling water
• Confectioners’ sugar, for serving
• 
Whipped cream, for serving
• Sliced strawberries or other fruit for decorating

Instructions:

1. Preheat the oven to 350ºF.
2. Butter and flour a 10-inch springform pan, and line the bottom with parchment paper.
3. Set the pan on a square of heavy-duty aluminum foil, and bring the foil up around the sides of the pan.

   Set aside.

4. Combine the butter and chocolates in a large heatproof bowl, 
set over a pan of simmering water and melt over medium heat, whisking until smooth.
5. Transfer to a heatproof measuring cup.
6. In the bowl of an electric mixer with the paddle attachment, beat the eggs and granulated sugar for 5 minutes at medium-high speed.
7. With the mixer running, pour in the espresso and beat until blended.
8. Add the butter-chocolate mixture, beating until blended.
9. Pour the batter into the prepared pan and bake for 55 minutes. (The cake will crack around the rim.)
10. Remove from the oven and cool on a wire rack for about 20 minutes.
11. Cover with plastic wrap or aluminum foil, and refrigerate for at least 30 minutes. It freezes well.
12. Twelve to 24 hours before serving, take the cake out of the refrigerator.
13. Remove the sides of the pan, slide a metal spatula under the parchment paper and slide the cake onto a serving plate.
14. Decorate with the strawberries or other fruit.
15. Sprinkle with the confectioners’ sugar and/or serve with the whipped cream.

Quantity:

12–14 servings