Flourless chocolate cake

November 19, 2008

Makes one 9-inch round

Despite its decadence, this cake calls out for a small dollop of whipped cream. For serving, beat 1/2 cup of heavy cream with 2 tablespoons confectioners' sugar and 1 teaspoon vanilla extract to soft peaks.

	Butter (for the pan)
	Flour (for the pan)
10	ounces dark chocolate (60 percent)
9	tablespoons (1 stick plus 1 tablespoon) unsalted butter
4	eggs
1/2	cup sugar

1. Set the oven at 325 degrees. Butter a 9-inch springform pan. Line the bottom with parchment paper. Butter the paper, then dust pan with flour, tapping out excess.

2. In the top of a double boiler over hot but not boiling water, melt the chocolate and butter. Remove the top of the pan and wipe the bottom dry; leave to cool slightly.

3. In an electric mixer, beat the eggs until they are pale and double in size. Gradually beat in the sugar. Remove the bowl from the mixer stand. Fold the chocolate into the egg mixture until the batter is smooth and uniform in color.

4. Pour the batter into the pan. With a rubber spatula, smooth the top. Bake the cake for 25 minutes or until 1 to 2 inches around the edges start to firm. The cake should be soft and creamy in the middle.

5. Transfer to a wire rack to cool for 20 minutes. Run a long metal spatula around the edges of the cake to loosen it from the pan. Open the spring. Let the cake cool completely. Cut into wedges to serve, adding a spoonful of whipped cream to each one. Adapted from Wheatberry Bakery & Cafe