8 ounces dark chocolate, chopped
3/4 cup butter
1/2 cup espresso
1/2 cup sugar
4 eggs, beaten
Preheat oven to 180c/350f
In a small cup dissolve sugar in hot espresso. Set aside.
Melt chocolate and butter over a simmering double boiler.
Cook for 3-4 minutes or until mixture is hot to the touch.
Remove from the heat and whisk in the eggs.
Pour mixture through a strainer into a foil-lined loaf pan.
Create a bain marie by setting the loaf pan in a larger rectangular pan.
Fill the rectangular pan 1/3 of the way up with water.
Bake for 40-45 minutes.
Turn out the next day and serve in slices with a dollop of cream on the side.