Doesn't it look professional?!
To make this deliciousness, Naomi combined two recipes. She used Laura Calder's recipe from the Food Network for the cake part and a different recipe for the glaze.
Follow this link to see a video of how to make the cake part of this dessert as well as all of the ingredients you will need.
*N.B.The only difference was that Naomi substituted the butter for margarine.
To make the Chocolate Espresso Glaze, she used a recipe from Canadaianliving.com
Chocolate Espresso Glaze
-4 ounces bittersweet chocolate chopped
-1/4 cup parve (non dairy) margarine or unsalted butter
-1/4 cup hot water
-1/4 tsp instant espresso powder
In heatproof bowl over saucepan of hot (not boiling) water, stir together chocolate, margarine, water and espresso powder until smooth. Pour over centre of cake; spread to within 1 inch (2.5 cm) of edge. Refrigerate until set, about 1 hour. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)
On a side note...this is a wonderful cake for any time of year, but works especially well for Passover since there is no flour in the ingredients!