Chocolate Baulois Cake

The stunningly chocolate-y Baulois cake from France serves 8-10.

• 9 oz (255 g) bittersweet chocolate, in pieces
  
• 1⁄3 cup (80 ml) coffee, hot or room temperature
  
• 1 cup (200 g) brown sugar
  
• 14 tbsp (200 g) unsalted butter, cubed, room temperature
  
• 4 large eggs, room temperature
  
• 1⁄2 cup (65 g) all-purpose flour
  
• 1/2 tsp salt
  
• 1 tsp vanilla extract

For the icing:

• 1⁄4 cup (50g) bittersweet or semisweet chocolate
  
• 2 tbsp coffee
  
• 1 stick (114g) unsalted butter
  
• 1⁄2 cup (60g) powdered sugar

1. Grease your Emile Henry Madeleine pan with softened butter.
2. Preheat your oven to 325F/160C.
3. Gently melt the chocolate and coffee together either in the microwave or in a double boiler. Set aside.
4. In a mixer, beat together the butter and sugar until soft with the paddle attachment.
5. Then mix in the eggs one at a time alternating with the flour. Add the salt and vanilla. Don’t worry if it’s curdled.
6. Mix in the chocolate/coffee mixture. The mixture should be smooth and glorious!
7. Pour into the prepared pan, smooth the top and bake 28-32 minutes. Let cool completely.
8. For the icing, melt together the coffee and chocolate in the microwave in short bursts. Set aside to cool completely.
   
9. In a mixer, beat together the butter and sugar until soft, then add in the cooled coffee/chocolate
   mixture.
10. Scrap the bowl often to bring it together! Adjust as needed with more powdered sugar.
    
11. Swirl on top with a sprinkle of chocolate curls and enjoy!

Recipe by Molly J. Wilkinson (@MollyJWilk)