This exceedingly moist and rich (but so simple!) cake is all about chocolate and butter; if you can swing it, choose top-quality brands.

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Ingredients

Directions

  • Preheat oven to 350°. Grease an 8-inch springform pan with the softened butter. Dust with the cocoa powder; tap out excess.

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  • Break up chocolate into a medium microwave-safe bowl. Add butter chunks. Zap in the microwave 1 minute. Stir with a flexible spatula. If need be, zap another 30 seconds to melt. Stir until smooth.

  • Crack eggs into the bowl of a stand mixer fitted with a whisk attachment. Whip on high speed, gradually cascading in sugar and salt, until pale, thick, and tripled in volume, about 3 minutes. (Lacking a stand mixer, use a handheld mixer and coordination, or a balloon whisk and upper-arm strength.)

  • Pour chocolate mixture into egg mixture; beat on low to combine. Sprinkle in flour; beat on low just to combine. Mix in any renegade specks of flour with a flexible spatula. Transfer batter to prepared pan.

  • Bake until puffed and surface is dry and a toothpick jabbed in center only just comes out clean. (Begin checking at 35 minutes.) Don't fret over any cracks in the top. Cool on a wire rack 20 minutes; remove sides of pan. Enjoy warm or at room temp with whipped cream.

Sweet Whipped Cream

For perfect sweet whipped cream, follow a Rule of One: Combine 1 cup heavy cream, 1 tablespoon granulated sugar and 1 teaspoon vanilla. With an electric or stand mixer, whip on medium speed to soft peaks. Cover and chill.

Nutrition Facts

378 calories; 28 g total fat; 17 g saturated fat; 1 g polyunsaturated fat; 8 g monounsaturated fat; 102 mg cholesterol; 101 mg sodium. 158 mg potassium; 33 g carbohydrates; 2 g fiber; 26 g sugar; 4 g protein; 1 g trans fatty acid; 742 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 15 mcg folate; 0 mcg vitamin b12; 34 mg calcium; 2 mg iron;

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