A rich and indulgent chocolate cake with a smooth truffle-like texture, perfect for any special occasion.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even baking.
Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
Cut the parchment paper to fit the pan for easier removal of the cake.
Melt the dark chocolate and butter together in a heatproof bowl over a saucepan of simmering water, stirring until smooth.
Avoid letting water touch the chocolate to prevent it from seizing.
Remove the bowl from heat and whisk in the sugar until fully incorporated.
Whisk vigorously to dissolve the sugar for a smoother batter.
Add the eggs one at a time, whisking well after each addition.
Ensure each egg is fully mixed before adding the next for a uniform batter.
Sift the cocoa powder over the mixture and add the espresso, then gently fold until just combined.
Folding gently helps maintain the batter's airiness.
Pour the batter into the prepared pan and smooth the top.
Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 35-40 minutes, until the top forms a thin crust and a toothpick inserted into the center comes out with moist crumbs.
Avoid overbaking to keep the cake moist.
Let the cake cool in the pan on a rack for 10 minutes, then remove the sides of the pan and invert the cake onto a plate. Re-invert onto a rack to cool completely.
Handle the cake gently to avoid cracking.
Dust the cooled cake with cocoa powder before serving.
Use a fine-mesh sifter for an even dusting.
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