Dark and Creamy Chocolate Cake

By á-46

esentially a flourless cake

Ingredients

• 1 3/4 sticks unsalted butter
• 7 ounces dark chocolate, chopped
• 2/3 cup brown sugar
• 5 large eggs, cold
• 3 Tbsp all-purpose flour
• Pinch of salt

Preparation

Step 1

1. Preheat the oven to 400°F. Generously butter a 9-inch round cake pan with 2-inch-high sides and dust with flour.

2. Melt the butter and chocolate in a heavy saucepan over very low heat. Off heat, whisk in the sugar and eggs one by one. Stir vigorously two or three times, then gently whisk in the flour and salt. Pour batter into the pan and rap pan once against the counter.

3. Bake about 20 minutes, or until a knife inserted into the cake comes out clean. Run the knife around the edge of the pan, cool 10 minutes, then unmold and cool right-side-up on a rack.