(adapted from epicurious.com)
ingredients
- 1/2 cup fine-quality bittersweet chocolate (I used Scharffen Berger)
- 1 stick unsalted butter
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup unsweetened cocoa powder plus additional for sprinkling
- Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
- Chop chocolate into small pieces. In a double boiler, melt the butter first then chocolate, stirring, until smooth.
- Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well.
- Sift 1/2 cup 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.
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