Ingredients
- 1 lb semisweet or bittersweet chocolate, chopped
- 1/2 cup + 2 Tbsp. unsalted butter
- 4 extra lg eggs (room temp)
- 1 Tbsp. sugar
- 1 Tbsp. flour
- 1 cup heavy (double) cream, whipped
Preparation
Step 1
Place the oven rack in the middle of the oven and then preheat to 425° f. Use a 8" or 9" cake pan or a springform pan. Cut a piece of parchment paper or wax paper to fit the bottom of the pan. Butter and flour paper in the bottom of the pan. Melt chocolate and the butter and let cool slightly. Mix the eggs and sugar in a bowl. Beat until they are triple their original volume (approximately 5-10 minutes on high). Then, on low, beat in the flour use a spatula to fold in one third of the egg mixture to lighten the chocolate. Add the remainder without deflating its volume. Pour the mixture into the pan and smooth the top bake for 15 minutes, and then let cool at room temp. Invert onto a flat serving plate. Then, serve with whipped cream and fresh raspberries.