Semisweet chocolate chips -- 1 cup
Unsalted butter -- ½ cup (8 tbsp)
Granulated sugar -- ¾ cup
Salt -- ¼ tsp
Espresso powder -- 1 to 2 tsp, optional (1 tsp will enhance the chocolate flavor and 2 tsp will give you a mocha flavor)
Vanilla extract -- 1 tsp
Eggs -- 3 large
Unsweetened cocoa powder -- ½ cup
All purpose flour -- 2 tbsp (optional)
Slivered Almonds -- a handful(optional)
Semisweet -- 1 cup
Heavy cream -- ½ cup
Brown sugar -- 1/3 cup packed
Butter -- 3 tbsp
Milk -- 1 tbsp
Fresh whipped cream / Vanilla Icecream, for serving, optional
Preparation of the cake:
Preheat the oven to 375°F. Grease an 8" or 9" round cake pan and line the bottom with parchment paper.
Melt the chocolate and butter together until the butter is completely melted and the chips are partially melted. This can be done in a bowl in a microwave or in a saucepan on stove top. Stir until the chips are completely melted and smooth.
Add in the sugar, salt, espresso powder and vanilla. Add the eggs and beat briefly until smooth.I used a hand whisk and that helped me do a decent job. Add the cocoa powder and mix just until combined. Optionally, you can add 2 tbsp of all purpose flour, to give a better structure to the cake. Stir in the slivered almonds.
Pour the batter into the prepared pan and bake for 25 minutes. The top should have a thin crust.
Let it cool in the pan for 5 minutes and then loosen the sides with a thin knife or spreader. Turn it out onto a serving plate and allow to cool completely.
Add the chocolate to a heat-proof bowl. Heat the cream until it just starts to boil. Pour it over the chocolate and allow to sit for couple of minutes. Stir until smooth and chocolate is completely melted.Let it cool slightly, to a spreadable consistency.It starts to thicken as it cools. Pour over the cake. Use a spatula or back of the spoon to spread, if required.Let it set.
In a sauce pan, add brown sugar, butter and milk. Keep it over medium heat. Keep stirring and once it just starts to bubble or boil, remove from heat. Let it cool slightly, to a spreadable consistency.It starts to thicken as it cools. Pour over the cake. Use a spatula or back of the spoon to spread, if required.Let it set.
Serve at room temperature or chilled with fresh whipped cream or a scoop of vanilla icecream.
Recipe Courtesy: cinnamonspiceandeverythingnice