Flourless Chocolate Espresso Cake

Preheat your oven to 350ºF with a rack in the middle position.

Line the bottom of a 9″ springform pan with parchment paper and wrap the outside with 2 layers of aluminum foil.

Bring the butter, espresso, and sugar to a boil in a medium saucepan over medium-high heat, stirring frequently until all of the sugar has dissolved. Turn off the heat, add the chocolate to the pan, and whisk until completely smooth.

Whisk the eggs into the chocolate mixture until completely blended and uniform.

Pour the batter through a fine mesh sieve into the prepared pan. Set the cake pan into a larger pan (such as a roasting pan) and add warm water until it reaches ¾ of the way up the side of the cake pan.

Carefully place the cake and water bath into the oven and bake for about 45 minutes, until a toothpick inserted into the center comes out with a few moist crumbs still attached. Be sure to not overcook the cake, so do not judge its doneness by its external appearance.

Remove the pan from the water bath and let cool on a rack for about 2 hours. Place in the fridge, uncovered, for at least 8 hours (preferably overnight) before serving.