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
8ounces (225grams) bittersweet (60% to 70% cocoa solids) chocolate, cut into ¼-inch (6-mm) pieces
5 large eggs
½cupall-purpose flour (spoon flour into a dry-measure cup and level off)
Pinch of salt
One 8-inch (20-cm) round cake pan, 2inches (5cm) deep, buttered
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 whisk until combined. Do not overmix. Whisk in the flour and salt.
Pour the batter into the prepared pan and smooth the top. Bake the cake for 25 minutes.
Cool the cake on a rack, then wrap and refrigerate it in the pan. (The cooled cake is too soft to serve without refrigeration.)
Remove the cake from the refrigerator about 2 hours before serving to allow it to come to room temperature. Invert the cake onto a cardboard or rack. Invert a platter onto the bottom of the cake and invert the whole stack of cardboard or rack, cake, and platter. Lift off the cardboard or rack.
Serve slices of the cake with whipped cream.
Keep the cake or leftovers refrigerated for up to 3 days. Freeze for longer storage, defrost, and bring to room temperature before serving.