Double dark-chocolate cake

Prep: 30 minutes Cook: 35 minutes Makes: 10 servings

1 1⁄2 cups all-purpose flour 1⁄4 cup unsweetened cocoa powder 1 teaspoon baking soda 1⁄2 teaspoon salt 1⁄2 cup whole milk 1 tablespoon instant espresso powder, optional 1 teaspoon vanilla 4 ounces semisweet or dark bittersweet chocolate, roughly chopped 2 large eggs, separated, at room temperature 1 cup sugar 1 stick (1⁄2 cup) unsalted butter, softened 1 Heat oven to 350 degrees. Grease and lightly flour a 10-inch springform pan. 2 For cake, sift together flour, cocoa powder, baking soda and salt into a small bowl. Mix milk, espresso powder and vanilla in small dish. 3 Put chocolate into a microwave-safe bowl. Microwave on medium (50 percent power), stirring once or twice, until barely melted, about 1 1⁄2 minutes. Stir, to be sure it’s all melted. 4 Beat egg whites in a small bowl with an electric mixer until foamy. Gradually beat in 1⁄2 cup of the sugar until whites come to stiff peaks. 5 Beat butter in a large bowl with the electric mixer until fluffy. Gradually beat in remaining 1⁄2 cup sugar until light and fluffy, about 3 minutes. Beat in egg yolks until well combined. Beat in melted chocolate until smooth. Alternately beat in the dry ingredients and the milk mixture until smooth. Add the beaten egg whites and beat on low speed until incorporated into the batter. 6 Scrape batter into the prepared pan and spread it level. Bake until a cake tester inserted into center of cake comes out clean, about 30 minutes. Let cake cool in pan, 10 minutes. Remove the rim from the pan and cool completely on a wire rack. Nutrition information per serving: 600 calories, 36 g fat, 21 g saturated fat, 119 mg cholesterol, 68 g carbohydrates, 48 g sugar, 8 g protein, 297 mg sodium, 4 g fiber