Jim pronounced this the best cake ever.  I made it for NYE and NY day, but he tested it last night.  this comes from Ina Garten’s new book Comfort Food.  It is to serve 8, however as you can see by the slice from yesterday, we won’t make it to 8.

Ingredients:

15 T unsalted butter, plus extra to grease the pan

7 oz. bittersweet chocolate, broken

1 C sugar

4 X-large eggs, lightly beaten

1/2 t instant coffee granolas

1/2 t kosher salt

1/4 C all-purpose flour, plus extra for the pan

Whipped cream for serving

Directions:

1. Preheat the oven to 350 degrees F.  Butter and flour an 8” springform pan.
2. Place a large heatproof bowl over a pot of simmering water, making sure the water foes’t touch the bowl.  Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts.  Take the bowl off the heat and set aside.  
3. First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth.  Sprinkle on the flour and fold it in with a rubber spatula until it’s incorporated.  
4. Pour the batter into the prepared pan and place it on a sheet pan.  Bake for 30-4- minutes, until the top puffs up and cracks and cake doesn’t wobble when you jiggle the pan.  (The baking time of this cake is sensitive to the pan size and no two 8” pans are exactly the same.  Start checking the cake after 25 minutes.)(This was good advice.  I could tell at 25 minutes that mine would be perfect at 30 minutes.)
5. The cake will deflate as it cools. run a small knife around the cake and remove the sides of the pan.  
6. cut the cake in wedges and serve warm or at room temperature with Sweetened Whipped cream, vanilla ice cream or creme fraiche.