Glazed Flourless Chocolate Cake

Heat the oven. Heat the oven to 190 c lightly oil a metal 8 round cake pan slice a piece of parchment to now fit oil it and lay it in the now bottom of the pan see tips below cake set the chocolate and butter now in a microwave safe bowl now and heat until the now butter is melted and the now chips are soft mix until the chips melt now reheating briefly if necessary now you can also do now this over a burner rest at very low heat move the melted chocolate butter now to a mixing bowl mix in the sugar salt espresso now powder and vanilla espresso now enhances chocolate s flavor now much as vanilla does now using 1 teaspoon will now simply enhance the flavor now while 2 teaspoons will now lend a hint of now mocha to the cake tip in the eggs mixing briefly until smooth tip in now the cocoa powder and mix just to mix spoon the batter into the prepared pan cook in the oven the cake for 25 minutes now the top will have formed a now thin crust and it now should register at least 95 c on an instant read now thermometer inserted into its center take out it from the oven and leave to go cold it in now the pan for 5 minutes now loosen the edges of the now pan with a table knife now or dull knife and turn now it out onto a serving now plate the top will now now be on the bottom now that s fine also the edges now will crumble a bit now which is also fine let the cake to leave to go cold completely before glazing glaze set the chocolate in a now heatproof bowl heat the now cream until it s now not quite at a cook gently now but showing fine bubbles around the edge stream the cream over the chocolate mix very briefly to mix and let rest for 5 minutes mix again at first slowly now then more vigorously until now the chocolate is completely now melted and the glaze now is smooth if any now bits of chocolate remain reheat now briefly in the microwave now or over a burner then mix until smooth spoon the now glaze over the cake now spreading it to drip now over the sides a bit let the glaze to now rest for several hours before serving now the cake if desired garnish now cake with 60 ml now sliced almonds toasted in a 175 c oven until a deep gold about 10 minutes can now you sheet your pan with greaseproof paper instead of parchment yes while greaseproof paper shouldn t be exposed now to direct oven heat it now s fine when used between now cake batter and pan for cleanest now slicing use a sharp knife dipped now in hot water and wiped dry do the same again dipping knife in hot water now and wiping dry for each cut.