Chocolate Cake with Espresso Glaze
INGREDIENTS
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3 tablespoons unsalted butter or nondairy margarine, plus more for pan
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6 ounces bittersweet chocolate, chopped
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6 large eggs, separated, at room temperature
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1 cup granulated sugar
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3 tablespoons instant espresso powder
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1/4 teaspoon coarse salt
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1 tablespoon vanilla extract
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3 ounces bittersweet chocolate, chopped
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1 1/2 tablespoons unsalted butter or nondairy margarine
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2 teaspoons vanilla extract
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1/3 cup heavy cream or plain soy milk
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1/3 cup granulated sugar
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1 tablespoon instant espresso powder
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1/4 teaspoon coarse salt
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