18 oz chopped bittersweet chocolate
2 sticks unsalted butter
6 eggs
2 tbsp instant espresso coffee powder

Preheat overn to 425 F, grease 9 inch round cake pan, line bottom with parchment paper

Combine 16 oz of the chocolate with the butter. Heat in microave until melted, 1.5-2.5 minutes. Stir halfway through.
Beat eggs with electric mixer on high speed until thickened and lemon colored, 5-7 minutes. Fold into chocolate mixture 1/3 at a time; fold in espresso powder

Pour batter in pan. Set in another larger pan and add water to reach 1/3 of height of cake pan. Bake 5 minutes. Cover with foil, bake 10 minutes longer. Remove cake pan from water bath, uncover, and let cool on cake rack 45 minutes. Then refrigerate at least 6 hours.

Optional frosting: 1 cup heavy cream (beaten until whipped), then fold in 1/4 cup sour cream and 1 tsp vanilla extract; original recipe also calls for 2 tsp powdered sugar and nuts to put on top. Frost one hour before serving, drizzle remainder of chocolate (melted) over the top.

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