From inthekitchenwithkath.com
(Adapted from a recipe in One Big Table)
Serves 4 – 6
1/4 pound (1 stick) unsalted butter, plus a tablespoon more for buttering the pan
1 tablespoon cocoa powder (For the pan. You can also use 1 Tbsp. sugar as in the original recipe, if you don’t have cocoa powder.)
1/2 cup sugar (100g)
7 ounces dark chocolate (60% cacao), chopped
4 large eggs
Parchment paper for the pan
1. Preheat the oven to 350˚.
2. Use the extra tablespoon of butter to grease a 6-inch round cake pan. Use about 2 teaspoons of it to grease the pan. Then cut a piece of parchment paper to fit the bottom of the pan. Put the paper in the pan and use the remaining teaspoon of butter to grease the paper. Sprinkle the cocoa powder (or a tablespoon of sugar) in the pan and shake it back and forth to cover the bottom. Pour out any excess.
3. Melt the 1 stick of butter and the chocolate together in a heavy medium saucepan over low heat. Stir it constantly once it starts to melt. When it has all melted and blended together, remove from the heat and allow it to cool a bit.
4. Beat the eggs with a mixer until light. Add the sugar a bit at a time, mixing at medium speed for about 6 – 8 minutes. The mixture should be pale and fluffy.
5. Fold the egg mixture into the chocolate and gently stir until well blended.
6. Pour into the prepared 6-inch cake pan.
7. Bake for 30 – 35 minutes. Check the cake after 30 minutes. The top should be a bit crusty (kind of like brownie tops) and the cake should feel firm. You can test it with an instant read thermometer. Put it in the center of the cake without touching the bottom of the pan. If the temperature is at least 140˚ the cake is done.
8. Cool the cake on a cake rack. When cool, run a knife along the side of the pan and turn the cake out on a serving plate.
9. Serve with ice cream or whipped cream, if desired, or simply dust with a bit of powdered sugar.