Chocolate Espresso Torte

1 pound butter, plus more for greasing
1 pound bittersweet chocolate, chopped
1 cup hot coffee
8 eggs, whisked slightly
1 cup light brown sugar, packed
Powdered sugar (optional; garnish)
Coffee or cappuccino ice cream
PREHEAT oven to 300 degrees. Butter a 9-inch cake pan.
MELT butter in a medium saucepan. Place chocolate in a bowl. Pour butter and hot coffee over chocolate and whisk until smooth.
COMBINE eggs and sugar. Add 1/4 cup of the chocolate to the eggs to temper them, and then add egg mixture to the chocolate and whisk until smooth.
FILL the cake pan 3/4 of the way up. Place inside a roasting pan or larger baking dish. Fill the second pan with water until it reaches halfway up the side of the cake pan.
BAKE about 45 minutes to 1 hour until the center is slightly firm to the touch. Undercooked is better than overcooked. Remove from oven, either chill overnight in the refrigerator or wait until it is completely cooled.
UNMOLD cake by placing it in a bowl of hot water until the sides loosen. Invert and tap the pan to remove the cake.
CUT cake into slices and warm each portion in the microwave until soft. Dust with powdered sugar and top with ice cream.
Makes 8 servings.
Source: Chef Frank Kaltsounis of Ilios Noche in Charlotte
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