Espresso and Lime

1 Preheat your oven to 350 degrees
2 Melt 100 grams of dark chocolate and 160 grams of butter in a medium saucepan over medium heat
3 Once melted, add 50 grams of cocoa powder, 150 grams of granulated sugar and 2 teaspoons of vanilla extract and whisk to combine
4 Remove the saucepan from the heat and add the eggs (one at a time) until all of the ingredients are fully incorporated
5 Grease a doughnut pan and fill each cavity about 3/4 of the way full
6 Bake at 350 degrees on a middle rack for 10-12 minutes or until a toothpick comes out clean from the thickest part of a doughnut
7 Allow the pan to cool on a cooling rack and once it is cool enough to work with, transfer the doughnuts directly onto the cooling rack
8 While the doughnuts are cooling, make the glaze by whisking together 2 cups of confectioners sugar with 1/4 cup of whole milk and 1 teaspoon of vanilla extract
9 Place a sheet of wax or parchment paper under the cooling rack to prepare for the glaze
10 Dip the fully cooled doughnuts into the glaze and return them to the cooling rack while the glaze sets (about 15 minutes)
11 Store at room temperature in an airtight container