Preheat your oven to 350°F. Grease a loaf pan with nonstick spray or Butter.
Combine the Chocolate and Butter in a large non-reactive bowl over a pot of simmering water. Stir as the Chocolate melts, thoroughly combining the Chocolate and Butter into a smooth mixture. Remove from heat, and stir in the Espresso Powder, Salt, and Sugar, stirring until completely dissolved.
Add the Eggs, one at a time, mixing well after each addition. Once all of the Eggs have been added, mix in the Vanilla. Try not to incorporate too much air into the batter.
Pour the batter into the prepared loaf pan and bake for 40 minutes to an hour. The cake should soufflé slightly, with a cracked top. It should be slightly molten and jiggly in the center. Allow to cool to room temperature, and then chill in the refrigerator for at least 4 hours and up to overnight.
Using an ice cream scoop, scoop out balls of the cake onto a platter or individual plates. Pipe Whipped Cream over the surface of the balls, and serve.
To make the Whipped Cream: In a large bowl, whisk together the Cream, Sugar, and Vanilla to a medium peak. Transfer to a piping bag and refrigerate until ready to use.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1555g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 3580 (73%)|
|Amt Per Serving||% DV|
|Total Fat 397.8g||530 %|
|Saturated Fat 224.5g||1122 %|
|Monounsaturated Fat 122.3g|
|Polyunsanturated Fat 20.3g|
|Cholesterol 3142.6mg||967 %|
|Sodium 1127mg||39 %|
|Potassium 2908.9mg||77 %|
|Total Carbohydrate 302.6g||89 %|
|Dietary Fiber 26.8g||107 %|
|Sugars, other 275.8g|
|Protein 103.2g||147 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4910
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