Ingredients
- 7 oz. Scharffen Berger Bittersweet dark chocolate
- 7 oz. Organic Valley unsalted butter, cut into ½-inch pieces
- 1 1/3 cups granulated sugar
- 1 Tbsp. all-purpose flour
- whipped cream (optional)
Servings: slices
Units:
Instructions
- Heat the oven to 375º F, and butter a 9-inch cake pan. Line the base of the pan with parchment, and butter that, too.
- Chop the chocolate and melt it in a double boiler, stirring continuously.
- When the chocolate begins to melt, add the butter and continue stirring until both are fully melted.
- Add the sugar, stir to combine and set aside to cool slightly.
- Add the eggs one at time, mixing very well after each. Mix in the flour. Your batter should be smooth.
- Pour batter into the cake pan and bake for approximately 25 minutes, or until the center of the cake looks set and the top is shiny.
- Let the cake cool in its pan on a rack for 10 minutes.
- Carefully turn the cake out of the pan. The cake will deflate slightly as it cools. Allow to cool completely before you serve.
- Serve in wedges at room temperature with whipped cream.
Recipe Notes
Recipe from food52.com
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