'Winning Hearts and Minds Cake' from Molly Wizenbergs, A Homemade Life
7 ounces bittersweet chocolate
1 3/4 sticks (7 ounces) unsalted butter, cut into 1/2 inch cubes
1 cup plus 2 tablespoons granulated sugar
5 large eggs
1 tablespoon all-purpose flour
Preheat oven to 375, and butter and flour an 8 inch (I used a nine inch.) round cake pan.
Pour chocolate and butter in a medium microwaveable bowl. Microwave on high for 30 seconds at a time, stirring often, until just smooth. When mixture is smooth, add sugar, stirring well to incorporate. Set batter aside to cool for 5 minutes. Then add eggs, one by one, stirring well after each addition. Add the flour, and stir to mix well. The batter should be dark and silky.
Pour batter into prepared pan, and bake for about 25 minutes, or until top of cake is lightly crackled and the edges are puffed and center of cake looks set. (Molly says to set the timer for 20 minutes to start with and check cake every 2 minute after that, until it's ready. At 20 minutes the center of cake is still very jiggly. The cake is done when when the center jiggles only a little.)
Remove cake from oven to cooling rack, let cool in pan then flip and magically transfer cake to serving platter so that crackly side is up.
I'm just going to say, that this cake is especially good cold. Of course, it's delicious warm and melty, but cold. Oh it's just sooo good.