Servings: 8
- 9-inch/22 cm round cake pan
INGREDIENTS
- 12 ounces/350 grams dark chocolate
- 1 cup/220 grams unsalted butter
- 1 cup/220 grams granulated sugar
- 5 large eggs
- ⅓ teaspoon fine salt
To serve:
- Cocoa powder
- 1 cup/240 milliliters heavy cream, whipped (unsweetened)
INSTRUCTIONS
- Preheat the oven to 285°F (140°C) with top and bottom heat. Line a 9-inch/22 cm round cake pan with parchment paper, and wrap the outside (including the bottom) with aluminum foil to make it watertight.
- Melt the chocolate and butter together in a heatproof bowl set over a pot of simmering water (bain-marie), stirring until smooth. Alternatively, melt them in short bursts in the microwave, stirring between each burst. Let the mixture cool slightly.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar together on high speed until the mixture becomes pale, thick, and airy, about 5 to 7 minutes. Slowly incorporate the cooled chocolate mixture into the eggs in stages, either folding by hand or adding it gradually with the mixer on low speed. Add the salt and continue to mix until fully combined.
- Pour the batter into the prepared pan. Place the pan inside a larger roasting or baking pan and pour hot water into the outer pan to create a warm water bath, reaching about halfway up the sides of the cake pan. Bake for 50 to 60 minutes, until the top is set and forms a thin crust, but the center is still soft.
- Remove the cake from the water bath and let it cool at room temperature for at least 4 hours before serving.
- Just before serving, dust with cocoa powder and top with a dollop of unsweetened whipped cream.