Chocolate Sin Cake with Espresso Cream

Ingredients

• 1 ounce semisweet chocolate baking squares chopped
• 1.3 cups butter 
• 12 servings espresso cream 
• 12 large eggs 
• 12 servings mint leaves fresh
• 12 servings poached berries mixed
• 2 cups sugar 

Equipment

• bowl
• frying pan
• oven
• wire rack
• double boiler
• hand mixer
• cake form
• wax paper
• spatula

Directions

1. Melt chocolate and butter in top of a double boiler over hot, not boiling, water, stirring until smooth.
2. Remove from heat; cool.
3. Combine eggs and sugar in a large bowl. Beat at medium speed with an electric mixer until well blended. Gradually add cooled chocolate, beating at low speed until blended.
4. Pour batter into a buttered, wax paper-lined, 9-inch deep round cake pan.
5. Place cake pan in a large shallow pan.
6. Add hot water to shallow pan to depth of 1 inch.
7. Bake at 350 for 55 minutes. Turn oven off; let stand in oven 50 more minutes or until set.
8. Remove cake pan from water bath, and cool cake completely in pan on a wire rack. Cover and chill 2 hours. Loosen edges of cake with a spatula, and invert cake onto a serving plate.
9. Cut into wedges, and pipe or spoon Espresso Cream on top. Top with mixed berries and mint sprigs.