Preheat the oven to 350°F or 175°C

Butter 10 inch spring form pan; cut out parchment paper circle to fit in the bottom of the pan and butter it, too

Wrap three layers of heavy duty foil around the outside of the pan to the top of the rim (not because the cake will rise above the pan, but to ensure water from the Bain Marie will not seep into the pan)

Place espresso and sugar into a non reactive heavy sauce pan and boil to 250 F (about 9 minutes)

Chop chocolate into small chunks while the sugar espresso syrup is cooking

Heat a pot or kettle of water on the stove for the Bain Marie

Turn off heat and once cooled to 35-50F; place room temperature butter and chocolate into sauce pan with espresso sugar syrup stir for 4 minutes until melted (If mixture is too hot, chocolate will seize)

Move ingredients to a mixing bowl, scraping sides with a spatula to get every drop

Using an electric mixer, beat each egg into the chocolate mass one at a time taking about 90 seconds or less for all 7 eggs

Pour batter into prepared pan

Place cake pan into the bottom of a large roasting pan; carefully pour hot water into roasting pan to come half way up sides of cake

Bake until centre no longer moves when pan is gently shaken, 45 to 50 minutes

Remove from hot water bath and foil immediately; transfer to rack and cool completely in pan

Scale heavy cream into the TM bowl and set time to 3 minutes, temp to Varoma at speed 2

Chop chocolate into smaller bits

Add chocolate into the TM bowl and set time to 2 minutes, temp to 37°C at reverse speed 2

Pour ganache directly over completely cooled cake; even better if the cake has been refrigerated

Bump out any air bubbles and refrigerate for a minimum of two hours, until ganache has set

Remove from pan and plate with desired garnish (cranberry compote, cassis coulis, fresh raspberries, sour cherries)

Preheat the oven to 350°F

Butter 10 inch spring form pan; cut out parchment paper circle to fit in the bottom of the pan and butter it, too

Wrap three layers of heavy duty foil around the outside of the pan to the top of the rim (not because the cake will rise above the pan, but to ensure water from the Bain Marie will not seep into the pan)

Scale chocolate on the lid of the TM bowl; chop into small chunks for 2 seconds on Turbo three times until fine and set aside

Without cleaning the TM bowl, scale espresso and sugar into it and set time to 9 minutes at Varoma temperature, speed 2

Heat a pot or kettle of water on the stove for the Bain Marie

Cooled espresso syrup to 37°C; scale butter and chocolate into the TM bowl with the sugar syrup remaining and set time to 4 minutes, temp to 37°C at speed reverse 2 (do not put chocolate in earlier as it will seize; 37C in the Thermomix works well, but even at 40C, some chocolate may seize and you will have hard bits in the cake)

Insert butterfly into the TM bowl: and set the time to 90 seconds; whisk at speed 3-4 adding eggs through lid, one at a time (crack each into a separate dish first)

Pour batter into prepared pan

Place cake pan into the bottom of a large roasting pan; carefully pour hot water into roasting pan to come half way up sides of cake

Bake until centre no longer moves when pan is gently shaken, 45 to 50 minutes

Remove from hot water bath and foil immediately; transfer to rack and cool completely in pan

Scale chocolate in the TM bowl; chop until fine for 2 seconds three times

Scale heavy cream into the TM bowl and set time to 3 minutes, temp to Varoma at speed 2

Chop chocolate into smaller bits

Add chocolate into the TM bowl and set time to 2 minutes, temp to 37°C at reverse speed 2

Pour ganache directly over completely cooled cake; even better if the cake has been refrigerated

Bump out any air bubbles and refrigerate for a minimum of two hours, until ganache has set

Remove from pan and plate with desired garnish (cranberry compote, cassis coulis, fresh raspberries, sour cherries)