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4 oz. bittersweet chocolate (not unsweetened)
1 stick (1/2 c.) unsalted butter
3/4 c. sugar
3 large eggs
1/2 c. unsweetened cocoa powder (plus more for dusting)
Don't take out the flour.
Preheat the oven to 375º and butter an 8-inch round baking pan.
Line the bottom (of the pan...) with a round of wax paper, and
butter that too.
Chop the chocolate into small pieces (unless you're using
chocolate chips, which work fine). Put them in a double boiler or
metal bowl over a saucepan of barely simmering water along with
the butter, stirring until smooth. Remove the top of the double
boiler (or the bowl) from the water and whisk in the sugar
Add the eggs and whisk well. You will be judged on how well you
whisk. Sift 1/2 c. of cocoa powder over the chocolate mixture, and
whisk until they're just combined.
Pour the batter into the pan and bake in the middle of the oven
for 25 minutes, or until the top has formed a thin crust. Cool the
cake in the pan, on a rack, for 5 minutes, then invert onto a
serving plate. You can do some more random whisking while you
wait, if you wish.
Dust the cake with additional cocoa powder and serve with whipped
cream, or ice cream, or sorbet. Or just eat it as-is.
Source: Claudia, via Epicurious
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