Try this dessert when you want to impress your guests

Bittersweet Chocolate Cake
Serves 6

Ingredients
3 Tb. cake flour
1 Tb. Dutch cocoa powder
2 tsp. instant espresso powder
5 oz. bittersweet chocolate, chopped
6 Tb. unsalted butter, room temperature
4 eggs, separated
½ cup superfine sugar
1 tsp. vanilla extract
Whipped Cream:
1 cup heavy cream
2 Tb. confectioners sugar
1 Tb. orange zest
1 tsp. vanilla

Procedure
1. Heat the oven to 350. Butter and flour an 8 inch spring form pan.
2. Combine the flour, cocoa powder and espresso powder in a medium bowl.
3. Melt the chocolate in a double boiler and then stir in the butter until smooth.
4. Combine the yolks and sugar in a large bowl and beat with an electric mixer until creamy about 3 to 4 minutes. Fold in the flour mixture and the vanilla.
5. Beat the egg whites until stiff peaks form.
6. Fold the whites into the chocolate mixture in thirds. Pour into the prepared pan and bake 30 to 35 minutes until a cake tester comes out clean. Cool for 15 minutes before cutting.
7. Whip the cream in a large bowl with the sugar until soft peaks form. Stir in the the zest and vanilla and serve with the cake.