Chocolate Cake

8 3/4 ounces bittersweet chocolate, finely chopped
2 1/4 sticks unsalted butter, room temperature
1 cup sugar
4 large eggs, room temperature
1/2 cup plus 1 T all-purpose flour

Center a rack in the oven and preheat to 350 degrees. Butter a 9-inch round cake pan that is at least 2 inches high, line the bottom with parchment paper, butter the paper, and dust the inside of the pan with flour. Tap out the excess and set the pan aside. Melt the chocolate. Set it aside to cool. It should feel only just warm to the touch when you mix it with the rest of the ingredients. Put the butter and sugar in the bowl of a mixer fitted with the paddle attachment and beat on medium speed for about 4 minutes, scraping down the sides of the bowl often, until the butter is cream and the sugar well blended into it. Add the eggs one at a time, beating for about 1 minute after each addition. Reduce the mixer speed to low, pour in the cooled chocolate, and mix just until it is incorporated. With the mixer still on low, add the flour and mix only until it disappears into the batter. Alternatively, you can fold in the last of the flour with a rubber spatula.

Scrape the batter into the pan, smooth the top, and bake for 26 to 29 minutes, until the cake rises slightly and the top has lost its sheen. the top may crack a bit and the cake may not look entirely set in the center. Transfer the cake to a rack to cool.

After it has cooled, chill it in the refrigerator for an hour or two to make it easy to unmold. Turn the cake out, remove the parchment, and invert the cake onto a serving platter so that it is right side up. Allow the cake to come to room temperature before slicing and serving.

Serves: 8-10

Source: unknown

Prepared by: Frith for the April 2003 meeting