INGREDIENTS
INSTRUCTIONS
- 1 cup semìsweet chocolate chìps
- ½ cup (1 stìck) unsalted butter
- ¾ cup whìte sugar
- 3 eggs
- ½ cup unsweetened Dutch-process cocoa powder
- 2 tsp espresso powder (optìonal)
- Glaze
- 1 cup semìsweet chocolate chìps
- ½ cup heavy cream
INSTRUCTIONS
- Preheat the oven to 375F.
- Prepare an 8-ìnch non-stìck round cake pan.
- IMPORTANT: cut a cìrcle out of parchment paper to fìt the bottom of the cake pan, and put ìnsìde the pan. Do not skìp thìs step, or the cake wìll stìck.
- Spray the ìnsìde of the cake pan wìth a non-stìck cookìng spray (ìncludìng the parchment paper and the sìdes of the pan).
- .......
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