Chocolate Cake with Espresso Glaze

For Cake

1. Butter: 4 tbsp unsalted.
2. Dark Chocolate: 250 grams or 8 ounces.
3. Powdered Sugar: 2 cups
4. Salt: ½ Tsp.
5. Eggs: 8
6. Vanilla Extract: 2 Tbsp.
7. Instant Espresso Powder: 4 Tbsp.

For Glaze

1. Dark Chocolate: 125 grams or 4 ounces.
2. Unsalted Butter: 2 Tbsp.
3. Cream: ½ cup.
4. Vanilla Extract: 3 Tsp.
5. Powdered Sugar: ½ cup.
6. Salt: ½ Cup.
7. Instant espresso Powder: 2 Tbsp.

1. Break the eggs and separate the yolk and the white and keep aside.
2. Chop all the pieces of dark chocolate in to small pieces.

Make the cake:

1. Pre heat the oven to 350 F.
2. Take a 12 inch oven proof dish and grease its bottom.
3. Now in a double boiler melt chocolate and butter.
4. Now in a bowl take egg yolks and half of the sugar.
5. Beat them till they are creamy.
6. Add espresso and salt in it and beat for a minute.
7. Add chocolate butter mixture along with vanilla extract in this and beat again for a minute.
8. Now pour this batter in to the 12 inch pan whose bottom has been greased.
9. Put the pan in over and bake for 45 minutes.
10. Let it cool in the pan.
11. When the cake is cooled, take out the cake very carefully.

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Make the glaze:

1. Take a bowl and pour chocolate, butter and vanilla extract.
2. Now in a separate pan put all other remaining ingredients and put it on high heat.
3. Bring this to boil and pour on the chocolate mixture in the bow,
4. Hot glaze is ready, serve with cake.