Oaxacan Chocolate Mocha Cake

* Note: See the “Crema” recipe which is included in this collection.

Preheat oven to 425 degrees. Line a 9-inch round cake pan with parchment
paper. Place a large heatproof mixing bowl over simmering water, or on the
top of a double boiler. Stir together chopped chocolate and butter, until
melted. Remove from the heat. Place a mixing bowl over warm tap water. Add
eggs and beat with an electric mixer, until light in color and tripled in
volume, about 3 minutes at medium speed and then high speed for another 5
minutes. Gently fold half of the eggs into the chocolate mixture. Then fold
in espresso beans. Add the remaining eggs, folding gently, until a few
streaks remain. Be careful not to overmix. Pour batter into the cake pan.
Place cake pans in a bain marie (water bath). Place in the oven and bake
for 5 minutes. Cover the cake pan with aluminum foil and bake, still in the
bain marie, an additional 10 minutes. Set aside to cool on a rack for 45
minutes, then refrigerate for at least 6 hours, to overnight. Turn oven
down to 350 degrees. On a baking sheet spread pecan halves. Toast until
golden, about 10 to 15 minutes. Set aside to cool. To remove cake from pan,
place the pan over a low burner for a moment or two. Run a sharp knife
around the inside edge to loosen the cake. Invert onto a platter. Whisk the
crema or creme fraiche with the sugar and vanilla until peaks form. Pile
the stiff cream on the chocolate cake. Then, using a spatula, spread it out
to the edges to make a thick even layer of cream over the top, being
careful not to drip the white cream onto the sides of the cake. Refrigerate
for 10 minutes to set. Arrange pecan halves on top of the cream to form a
circle around the outside edge. Dip your fingertips or a fork into the
melted chocolate and drizzle over the center in a free-form pattern.
Refrigerate until serving time. The finished cake can be held overnight.
This recipe yields ? servings.