Melt the chocolate and butter slowly over low-medium heat, stirring frequently- be careful you do not want to burn the chocolate.
Melt Chocolate
Step 2
Once the chocolate has melted take-off of the heat and stir the remaining sugar, salt, espresso powder, vanilla extract,
and sift the
cocoa powder in.
Add Dry Ingredients
Step 3
Whisk until smooth, let cool for 5 minutes then whisk in the egg yolks.
Add Eggs
Step 4
Place ½ of the whipped egg whites into and gently fold in. When mostly combined add the second half of egg whites and again gently fold them in, just until no white streaks remain.
Fold Egg Whites
Step 5
Pour into prepared pan and bake for 28-33 minutes, until the edges are set and the center jiggles only slightly when the cake
is shaken gently.
Bake
Step 6
Cool for 30 minutes on a wire rack then I like to place the cake in the fridge for another 30 minutes to an hour to set up. If you don't it
will be very, very soft.