This extremely deep, rich, and dark cake tastes great with whipped cream.
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Heat the oven to 350°F. Butter an 8-inch cake pan and line the bottom with kitchen parchment. Butter the parchment and lightly flour the pan, shaking out the excess.
Easier and, I think, better than the more complicated tortes and flourless chocolate cakes. More consistent results as far as density and texture. I used instant espresso powder instead of the ground beans with great results. Yum! (Although non-chocoholics might think this is too much, I found this was great with a dark chocolate glaze).
Excellent! Deliciously bittersweet.
One of the easiest and quickest recipes yet one of the most delicious!
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