Flourless Chocolate Cake

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Cristina Ferrare


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3/4 cups (12 tablespoons) unsalted butter cut up into pieces plus 1-1/2 tablespoons unsalted butter for greasing the pan

2 tablespoons unsweetened cocoa powder

10 ounces bittersweet chocolate, finely chopped

5 large egg yolks, at room temperature (set 3 eggs whites aside; save the other 2 for an egg-white omelet)

1/4 cup plus 2 tablespoons sugar

1 tablespoon instant espresso, dissolved in 1/2 cup hot water

1 teaspoon vanilla

pinch of salt

1/2 cup (8 tablespoons) unsalted butter, cut into pieces

8 ounces bittersweet chocolate, chopped into small pieces

2 tablespoons light corn syrup

2 tablespoons canola oil

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