Flourless Chocolate Espresso Cake

Heat oven to 350ºF.

Wrap outside of 8- or 9-inch springform pan with aluminum foil. Line bottom of pan with parchment paper. Butter parchment paper and side of pan.

Combine Instant Espresso Powder (1 Tbsp) and Water (1 Tbsp) in bowl; set aside.

Place Unsalted Butter (3/4 cup) and Bittersweet Chocolate (1 1/3 cups) in 2-quart nonstick saucepan. Cook over medium heat, stirring occasionally, until melted. Remove from heat; stir in espresso mixture. Add Granulated Sugar (1 cup); beat with whisk until combined. Add 1 Land O Lakes® Large Brown Eggs (3) at a time, whisking after each addition. Whisk in Unsweetened Cocoa Powder (1/2 cup) until well mixed.

Pour batter into prepared pan. Place springform pan into center of large roasting pan. Place roasting pan in oven. Fill space around springform pan slowly with hot water, to about 1 inch up side of pan. Bake 40-45 minutes or until center of cake is set.

Remove springform pan from roasting pan. Place onto cooling rack; remove foil. Cool completely.

Combine Instant Espresso Powder (1 tsp) and Water (1 tsp) in bowl; set aside.

Beat chilled Heavy Cream (1 cup) and Granulated Sugar (4 Tbsp) in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Stir in espresso mixture.

Combine Powdered Confectioners Sugar (2 Tbsp) and Edible Glitter (1/8 tsp) in bowl.

Remove side from springform pan; place cake onto serving plate. Lightly dust top of cake with powdered sugar mixture.

Serve with espresso whipped cream.