This is the richest chocolate recipe I know, but one of the most delicious. You will need only a sliver for full effect—definitely a case of less is more.
a removable-bottomed cake pan, 10 inches diameter, lined with parchment paper and buttered
Break the chocolate into pieces and put them in a saucepan. Add the butter and melt gently over very low heat, stirring occasionally, until melted and smooth. Let cool.
Put the eggs and sugar in a large bowl and beat with a hand-held electric mixer until three times the original volume. Add one-quarter of the melted chocolate mixture to the bowl and, using a plastic spatula, mix gently until thoroughly Incorporated. Add the remaining melted chocolate and fold in gently until well mixed.
Pour the batter into the prepared pan and
© 2005 Sara Jayne Stanes. All rights reserved.