How to make it

  • start one day ahead preheat the oven to 350 f with a rack in the lower shelf ,melt the 60% Cacao Bittersweet Chocolate and butter and the stronge coffee in the top of a double boil,stir to lukewarm. whip sugar,salt,vanilla ,egg yolk on high with hand mixer speed or stand mixer medium .whip the egg white until double in size Transfer the chocolate mixture to a large bowl,add the egg yolk mixer then , pour the egg white mixture on top, and carefully fold it in. (Do not overmix.) Spread the batter in the prepared pan.set cake pan in roasting pan .pour boiling water around cake pan to depth of 1" bake until cake rises slightly jiggles when nudged.about 20 minutes .se
  • Bake on the lower shelf of the oven for 30 to 45 minutes, until cracked on top and a tester comes out clean when inserted into the center of the cake. Transfer to a wire rack to cool completely, about one hour. (The cake will shrink down as it cools.) Once cooled, cover ,refrigerate overnight .dip pan into a bowl of hot water or with a knife around the pan and remove the parchment paper or can be eaten in 2 hours after cooled

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