Ingredients

8 ounce semi-sweet chocolate
2 Tablespoons water
1 teaspoon instant espresso
2 teaspoons vanilla

6 egg yolks

6 egg whites
Salt
1/2 cup sugar

8 ounce semi-sweet chocolate (Guittard)
1 cup heavy cream

Whipped cream

Instructions

Preheat oven to 350 degrees.

Line 10 x 15-inch jelly roll pan with parchment paper. Spray paper and sides with Pam.

Combine chocolate, water, espresso and vanilla in saucepan. Heat carefully until melted. Stir until smooth. Stir in egg yolks

Beat egg whites and salt until stiff peaks form. Beat in sugar a little at a time until sugar is dissolved. Stir a spoonful of whites into chocolate mixture. Carefully fold in remaining egg whites. Transfer to prepared pan. Level. Bake 15-20 minutes until springy to touch. Cool lossening edges while cooling.

Combine chocolate and heavy cream and heat over low heat until chocolate is melted and sauce is smooth.

Line loaf pan with plastic wrap. Cut cake into 4 pieces that will fit into the pan. Pour a thin layer of sauce into bottom of pan. Place a layer of cake on sauce. Repeat with remaining layers, ending with sauce. Chill at least 6 hours.

Carefully remove cake from loaf pan. Slice with knife dipped in hot water. Serve with whipped cream.

Dessert