Gourmet
To make the 8 inch size:
Ingredients:
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder
Powdered Sugar
Parchment Paper
Preparation:
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of parchment paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs one at a time, whisking after each addition. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 20 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder or powdered sugar, if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)
To make the 10 inch size:
1. Double ingredients from 8 inch size.
2. Preheat oven to 350.
3. Use a 10 inch springform pan (butter and use buttered parchment paper, just like with 8 inch size).
4. Bake for 35 minutes, and let cool for about 10 minutes before inverting onto plate.
5. Dust with powdered sugar or cocoa powder, depending on your preference.
Preparation:
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of parchment paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs one at a time, whisking after each addition. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 20 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder or powdered sugar, if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)
To make the 10 inch size:
1. Double ingredients from 8 inch size.
2. Preheat oven to 350.
3. Use a 10 inch springform pan (butter and use buttered parchment paper, just like with 8 inch size).
4. Bake for 35 minutes, and let cool for about 10 minutes before inverting onto plate.
5. Dust with powdered sugar or cocoa powder, depending on your preference.
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