Chocolate Cake

This simple, yet amazingly decadent chocolate cake “Gâteau au chocolat fondant” is even better on the second day, so plan in advance and make it the day before serving.

Makes 8-10 servings:

7 oz – best quality dark chocolate

7 oz – unsalted European-style butter (the high butterfat kind like Plugra cut into ½” cubes)

1¼ cup – granulated sugar

5 – large eggs

1 Tbs – unbleached all-purpose flour

Preheat the oven to 375 degrees and butter an 8” spring form pan. Line the base with parchment paper and then butter the parchment paper.

Finely chop the chocolate. Put the chocolate and butter in a double boiler and stir constantly to combine. Add the sugar, stir well and set aside to cool for a few minutes. Add the eggs one at a time, stirring well after each one, then fold in the flour. The batter will be dark, smooth and luxurious. Pour into the prepared cake pan and bake in the center of the over for approximately 25 minutes.

Check the cake at 20 minutes to make sure it doesn’t overcook. The center should be slightly “jiggly”. Let the cake cool in the pan for ten minutes then carefully transfer to a cooling rack. Allow the cake to cool totally—it will deflate a little as it cools.

Serve at room temperature…top with a chocolate truffle, serve with whipped cream, or serve with a raspberry sauce and fresh raspberries…whatever you are on the mood for!