Ingredients
Method
- Preheat oven to 375°F (190°C). Grease a 9-inch round cake pan and line with parchment paper.
- Melt chocolate and butter together using a microwave (30-second intervals) or a double boiler (200°F water). Stir until glossy.
- Whisk wet ingredients: In a separate bowl, combine sugar, eggs, vanilla extract, espresso, and salt until well mixed.
- Fold melted chocolate-butter mixture into the egg mixture until fully combined.
- If using cocoa powder, gently stir it in:
- - Optional for richer color and flavor.
- Pour batter into prepared cake pan and smooth the top.
- Bake for 25–30 minutes or until the center is just set but still slightly springy.
- Cool completely in the pan, then refrigerate for 1–2 hours before serving.
- Run a knife around the edges and flip onto a serving plate.
Notes
Use European-style butter for a richer melt.
Ensure espresso is fully cooled to avoid cooking eggs when folded.
Test for doneness: Insert a toothpick; it should come out with少许 wet crumbs.
Store in an airtight container at room temperature for up to 2 days.
Ensure espresso is fully cooled to avoid cooking eggs when folded.
Test for doneness: Insert a toothpick; it should come out with少许 wet crumbs.
Store in an airtight container at room temperature for up to 2 days.