April 13, 2011 § Leave a comment
It’s quite amazing how the simplest of ingredients have the potential manifest into something so magical. This is a rapid recipe for a bodacious dessert that will most definitely delight your eating companions.
Best served with fresh whipped cream (i.e. heavy cream and confectioner’s sugar whipped up with an electric mixer on high). This cake is so chocolaty, so dense, yet extremely smooth. Refreshing yet satiating. Chocolate lovers, prepare yourselves!
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
- Preheat oven to 375°F. Line the bottom of an 8-inch round baking pan with parchment paper and butter pan (including paper).
- Set a metal bowl over a saucepan or pot of water (flame on medium), and add butter and chocolate. Slowly stir until melted and smooth.
- Remove bowl and whisk in sugar. Add eggs. Whisk. Add 1/2 cup cocoa powder. Whisk.
- Pour batter into pan and place in middle of oven for approximately 25 minutes, or until a thin crust/shell has formed on surface of cake.
- Allow to cool for 10 minutes before inverting onto a platter.
- Once cake has cooled, dust with cocoa powder (and/or confectioner’s sugar, if you so desire). Serve with whipped cream or vanilla ice cream. (Don’t refrigerate it!)
Adapted from Gourmet Mag’s 1997 original recipe.