(by Viv Jones)
2 oz. water
3 oz. sugar
pinch of salt
8 oz. dark chocolate
4 oz. (1 stick) unsalted butter, at room temperature
3 eggs
1 oz. brewed espresso
Preheat oven to 350 F. and prepare a 9-in. square baking pan with cooking spray/oil
and parchment.
Prepare a second pan with water that comes about halfway up the sides of your
cake pan.
Combine water, sugar, and salt in a pot over medium heat until the sugar has melted.
Melt chocolate over simmering water in a double boiler or in microwave in short bursts.
Transfer melted chocolate to the bowl of a mixer and beat in butter.
Add sugar syrup to the bowl, then add espresso and eggs one at a
time until just mixed
Pour batter into prepared pan and place into the water bath on the upper rack of the
oven.
Bake for approximately 30 minutes, testing with a toothpick until it comes out clean.
(I find leaving it a bit more moist makes it more delicious.)
(Read Magical Chocolate Cake, the story that accompanies this recipe.)