7 ounces (200 grams) best-quality dark chocolate
7 ounces (200 grams) unsalted butter, cut into ½-inch cubes
3/4-1 cup granulated sugar
5 large eggs
1 tbsp unbleached all-purpose flour
1. Preheat the oven to 375 degrees Fahrenheit, and butter an 8-inch round cake pan.
2. Finely chop the chocolate (a serrated bread knife does an outstanding job of this) and melt it gently with the butter in a double boiler, stirring regularly to combine.
3. Add the sugar to the chocolate-butter mixture, stirring well, and set aside to cool for a few moments.
4. Then add the eggs one by one, beating on low with a handheld mixer after each addition, and then slowly add the flour. The batter should be smooth, dark, and utterly gorgeous.
5. Pour batter into the buttered cake pan and bake for approximately 25 minutes, or until the center of the cake looks set and the top is shiny and a bit crackly-looking. (I usually set the timer for 20 minutes initially, and then I check the cake every two minutes thereafter until it’s done. At 20 minutes, it’s usually quite jiggly in the center. You’ll know it’s done when it jiggles only slightly, if at all.)
6. Let the cake cool in its pan on a rack for 10 minutes; then carefully turn the cake out of the pan and revert it, so that the crackly side is facing upward. Allow to cool completely. The cake will deflate slightly (or a lot!) as it cools.
7. Serve in wedges at room temperature, serve alone, with strawberries, or with whipped cream.
Adapted from Orangette.