Update my dinner status, I'm making this tonight.
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Servings: 8 Servings
Total Time (median): 0 : 45 Active Time: 0 : 15
US/Metric: [convert to metric]
Ingredients
- 4 ounces Chocolate Fine quality bittersweet (unsweetened)
- 1/2 cup Unsalted butter
- 3/4 cup Sugar
- 3 large Eggs
- 1/2 cup Cocoa Unsweetened cocoa powder
Preparation
Preheat oven to 375.
Butter 8 inch round baking pan and line bottom with round piece of wax paper. Butter paper.
Melt chocolate and butter in a double boiler or metal bowl set over a saucepan of barely simmering water, stirring until smooth.
Remove top of double broiler or bowl from heat and whisk sugar into chocolate mixture.
Whisk in eggs.
Whisk in cocoa powder.
Pour batter into pan and bake in middle of over for 25 minutes or until top has formed a thin crust and a knife comes out clean.
Cool in pan on rack from 5 minutes.
Invert onto serving plate and carefully remove wax paper.
Dust with additional cocoa powder if desired.
Serve plain or with ice cream or whipped cream.
Note:
-I use Ghiradelli bittersweet chocolate. Be sure to get the good stuff. It's worth it.
-If you REALLY love dark chocolate, try the Hersey's Special Dark Chocolate cocoa powder. It's less sweet, and even chocolatier (if that's possible)!
