Chef Jean Yves Vendeville
New England Culinary Institute, Montpelier, Vt.
Yield: 12 servings
Unsalted butter 1 lb.
Brown sugar 1 cup
Espresso, freshly brewed 2 oz.
Semisweet chocolate, coarsely chopped, divided use 16 oz.
Unsweetened chocolate, coarsely chopped 4 oz.
Eggs, lightly beaten 8
Heavy cream 1/4 cup
Corn syrup 2 Tbsp.
Combine butter, brown sugar and espresso in a saucepan. Heat to a boil; boil until sugar dissolves.
Place 12 oz. semisweet chocolate and 4 oz. un-sweetened chocolate in a heatproof bowl; pour but-ter mixture over chocolate; whisk until smooth. Cool slightly; whisk in eggs.
Pour batter into 9-in. cake pan lined with but-tered parchment. Place pan into roasting pan; fill pan halfway with water.
Bake at 350F for 1 hour or until center is set. Remove cake pan from water and chill, covered, for 8 hours.
To serve, loosen cake by running a sharp knife around edge of pan; invert onto plate.
To make glaze, place 4 oz. semisweet chocolate in heatproof bowl. Boil cream and corn syrup to-gether; pour cream mixture over chocolate. Whisk until smooth. Pour glaze over cake.