1. Pre-heat the oven to 400 degrees. 2. Generously butter a cake pan and line with parchment paper. 3. Make the ganache by putting all of the chocolate into a small saucepan on medium-heat. Stir in whipped cream and 1/2 tablespoon butter. 4. Stir until fully incorporated, about 6-10 minutes. 5. Add coffee to ganache. Remove from heat. 6. In a separate bowl whip the eggs, sugar, and flour until nearly doubled in size, about 6 minutes. 7. Add the ganache to the eggs, whipping at a medium speed. Pour the ganache into the prepared pan. 8. Bake for approximately 15-20 minutes until the top and edges are set and the toothpick can come out clean. 9. Refridgerate for at least 3 hours until properly chilled. Sift the cocoa. ---------------------------------------------------------------------------
Nutrition
Ingredients
