My friend Loretta Keller, chef/owner of the popular San Francisco restaurant Coco 500, recently shared this recipe for an over-the-top rich chocolate cake. Loretta serves the cake with a little whipped cream.
8ounces (225grams/2sticks) unsalted butter, cut into 12 pieces
Set a rack in the upper third of the oven and preheat to 400°F (200°C).
Bring a saucepan of water to a boil. Place the butter in a heatproof mixing bowl and place over the simmering water. Stir occasionally until melted. Remove from the heat, add the chocolate, and whisk smooth.
Whisk the sugar into the chocolate mixture. Add the eggs all at once and