4 oz fine-quality dark chocolate, recommended Lindt 85% very dark
1 stick (1/2 c) butter
3/4 c sugar
1/2 c unsweetened cocoa powder
Fresh fruit for garnish, optional
Preheat oven to 375°F and butter an 8-inch round baking pan, or spray with nonstick cooking spray. Line bottom of pan with a round of wax paper and butter paper.
Chop chocolate into small pieces. In double boiler set over a saucepan of barely simmering water melt chocolate with butter, stirring until smooth.
Remove top of double boiler from heat and whisk sugar into chocolate mixture. In a small bowl, lightly beat eggs. Temper eggs by adding 1/2 c melted chocolate to eggs, then add mixture to melted chocolate and sugar. Whisk well. Sift cocoa powder over chocolate mixture and whisk until just combined.
Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
May be eaten warm or cooled. Pictured, double recipe made into layer cake to serve 16.
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