• Preheat the oven to 300°F/ 150°C / Gas Mark 2
• Spray a 9-inch round springform round cake pan with cooking spray or line parchment paper on the inside and wrap with aluminum foil on the outside

  Pro tip - the parchment on the inside is for easy removal and the foil will prevent water from getting into the pan when baked in a water bath (similar to a cheesecake)
• Melt the chocolate and butter in a microwave-safe bowl until all the chocolate has melted. Then, add the sugar and combine until all the sugar has almost dissolved.

  Pro tip - the heat in the chocolate will help dissolve the sugar and the sugar will help cool the chocolate before the eggs go in.
• Next, add the eggs one at a time making sure to incorporate each egg before you add the next.

  Pro tip - adding eggs one at a time will emulsify with the butter better and incorporate easily.
• Finally, add the coffee/espresso mixture and vanilla extract.

  Pro tip - The color of your chocolate torte will depend on the chocolate you use. A higher percentage of cocoa will give a dark chocolate torte.
• Pour into the prepared baking pan. Place the pan in a baking tray on the center rack. Pour hot water on the outside of the pan – about 2 cups.

  Pro tip - the water outside the pan will create moisture in the oven preventing the cake from drying out. So the cake essentially bakes in a wet steam oven rather than dry air.
• Bake for about 50 to 60 minutes. When done the center should be almost set.

  Pro tip - It will continue to cook in the residue heat and will set further as it cools
• Let cool in the pan for at least 10 minutes before you glaze. Do not remove it from the pan yet.

  Pro tip - the cake will be slightly puffed up when just baked, but it will sink as it cools.

Glaze (optional)

• Melt the chocolate and cream in a safe microwave bowl and combine until smooth.
• Pour over the cake, gently swirl the pan and encourage the glaze to coat the entire top surface. Leave the glaze to set for an hour