7 ounces bittersweet chocolate (60%)
1 3/4 sticks (7ounces) unsalted butter
1 C plus 2 T sugar
5 lg eggs
1 T flour
Lightly sweetened whipped cream for serving
Preheat oven to 375 and butter an 8 inch round cake pan. Line the bottom of the pan with a round of parchment paper, and butter the paper too.
Put the chocolate and butter in a medium microwavable bowl. Microwave on high for 30 seconds at a time, stirring often, until just smooth. When the mixture is smooth, add the sugar, stirring well to incorporate. Set the batter aside to cool for 5 minutes. Then add the eggs one by one, stirring well after each one. Add the flour and stir to mix well. The batter should be dark and silky.
Pour the batter into the prepared pan, and bake for about 25 minutes, or until the top is lightly crackled, the edges are puffed and the center of the cake looks set. It is done when center jiggles slightly, if at all.
Remove the cake from the oven to a cooling rack, and let it cook in the pan for 15 minutes. Carefully turn it out of the pan and then flip it onto a serving plate, so that the crackly side faces up.
Place a sheet of aluminum foil ovet the pan, and place a large, flat plate on top of the foil (or small sheet pan), facing down. Hold the cake pan and plate firmly together and quickly, carefully, flip them. The pan should now be on top of the plate, with teh foil between the. Remove the pan and parchment paper. Place the serving plate gently on cake. Wedging your index finger between the plates to keep from squishing the cake, flip them so that the cake is now right side up. Remove the foil.
This cake can be kept at room temp, sealed in plastic wrap, for up to 3 days, or it can be refrigerated for up to 5 days.
**Best of frozen and then brought to room temperature for serving with whipped cream.
***Molly Wizenberg's recipe
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