Ingredients

• 6 oz (175 g) bittersweet chocolate, chopped
• 4 oz (125 g) unsweetened chocolate, chopped
• 2/3 cup (150 mL) butter
• 1/2 cup (125 mL) espresso or strong brewed coffee
• 2 tsp (10 mL) instant coffee granules
• 1 tbsp (15 mL) vanilla
• 2 cups (500 mL) granulated sugar
• 4 eggs
• 1-2/3 cups (400 mL) all-purpose flour
• Pinch salt

Topping:

• 8 oz (250 g) white chocolate, chopped
• 2 tbsp (25 mL) butter
• 40 chocolate-covered espresso or coffee beans

Preparation:

1. Grease 13- x 9-inch (3.5 L) metal cake pan; line with parchment paper. Set aside.
2. In large heavy saucepan, melt together bittersweet chocolate, unsweetened chocolate, butter and espresso, stirring occasionally. Let cool slightly.
3. Dissolve coffee granules in vanilla; stir into chocolate mixture. Whisk in sugar, then eggs, 1 at a time, whisking well after each addition. Using wooden spoon, stir in flour and salt. Scrape into prepared pan.
4. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with just a few moist crumbs clinging, about 20 minutes. Let cool completely in pan on rack.

Topping: Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter; spread over base. Let stand for 5 minutes. Score top to form 40 bars; top each with 1 espresso bean. Refrigerate until topping is set. Cut into bars. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 4 days or freeze for up to 1 month.)