Preheat oven to 350. Butter fluted cake pan and coat with granulated sugar. Place it in freezer until ready to bake.
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Beat butter and sugar well. Add egg and beat well again. Add espresso and vanilla, and beat again.
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Add flour, salt and baking soda and stir until incorporated. Fold in melted chocolate and pour into the cake pan. Bake for 20-25 minutes.
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Let cool 15 minutes then turn upside down on tray. Lightly dust with powdered sugar and cocoa 'powder and serve with whipped cream.
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Beat butter and sugar well. Add egg and beat well again. Add espresso and vanilla, and beat again.
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Add flour, salt and baking soda and stir until incorporated. Fold in melted chocolate and pour into the cake pan. Bake for 20-25 minutes.
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Let cool 15 minutes then turn upside down on tray. Lightly dust with powdered sugar and cocoa 'powder and serve with whipped cream.