Chocolate Mud Cake

By Jahel

Ingredients

• 7 T unsalted butter, cubed, plus more for the pan
• 6 T flour, plus more for the pan
• 4 oz. bittersweet chocolate
• 1/4 t salt
• 3 eggs
• 2/3 c sugar, divided
• Whip cream

Preparation

Step 1

Heat oven to 350. Butter and line with parchment a 8" round pan. Flour. Melt butter and chocolate in microwave for 1 minute increments on half power, stirring every minute until shiny and smooth. Stir in salt and set aside.
Mix together egg yolks and 4 T of sugar until thick and creamy. Mix egg whites in separate bowl with mixer on high until foamy. Gradually add remaining sugar one T at a time, whipping continuously until the whites are thick and glossy and hold a soft peak, 3-5 minutes.
Fold in egg yolk mixture into the chocolate. Add 1/3 of the chocolate mixture to the egg whites and fold in gently until marbled. Taking care to keep batter light and airy, fold in flour in 2 parts, alternating with the remaining chocolate until evenly combined.
Spoon batter into pan and bake until crispy on top and toothpick comes out clean, 25-30 minutes. Cut into wedges and serve warm with whipped cream.