Flourless Chocolate Cake

Flourless Chocolate Cake from King Arthur Flour (read their blog entry here)

Cake

• 1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
• 1/2 cup (1 stick, 4 ounces) unsalted butter
• 3/4 cup (5 1/4 ounces) granulated sugar
• 1/8 tsp salt
• 1 to 2 teaspoons espresso powder, optional
• 3 large eggs
• 1/2 cup (1 1/2 ounces) unsweetened cocoa powder, Dutch-process preferred

Glaze

• 1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
• 1/2 cup (4 ounces) heavy cream

Topping

• 1/4 cup sliced almonds, toasted in a 350°F oven until golden brown, about 10 minutes

1. Preheat the oven to 375°F.  Lightly grease and 8″ round cake pan; cut a piece of parchment or wax paper to fit, grease it, and lay it in the bottom of the pan.
2. To make the cake:  Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft.  Stir until the chips melt, reheating briefly if necessary.  You can also do this over a burner set at very low heat.  Transfer the melted chocolate/butter to a mixing bowl.
3. Add the sugar, salt, and espresso powder.  Espresso enhances chocolate’s flavor as much as vanilla does; using 1 tsp will simply enhance the flavor, while 2 tsp will add a hint of mocha to the cake.  Add the eggs, beating briefly until smooth.  Add the cocoa powder, and mix just to combine.
4. Spoon the batter into the prepared pan.  Bake for