Bittersweet Chocolate Cake with Hot Fudge Sauce and Cioccolati Perugini

recipes.latimes.com

SAH mom, dear husband, dear daughter, dear twin sons, floppy eared fur-baby. Love to teach, garden, cook, sew and craft, occasional computer geek for children!!

⅔ cup heavy cream

1 pound bittersweet chocolate (minimum 66% cacao), cut into pieces

¼ cup brewed espresso (you can use decaf)

4 extra large eggs

4 extra large egg yolks

¾ cup sugar

Hot fudge sauce, to garnish the cake (see related recipe)

Cioccolati perugini (candied hazelnuts, honeycomb, candied almonds), to garnish the plate (see related recipes)

Directions at recipes.latimes.com

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