Heirloom Chocolate Cake

Quick and easy, moist, dense and delicious. 

Great for a dinner party, it can be made ahead. 

Serve with whip cream!

As Always,

ENJOY!

Adapted from Nick Malgieri's "The Modern Baker".

INGREDIENTS FOR THE CAKE:

Unsalted butter cut into 12 pieces - 8 ounces (2 sticks)

Bittersweet (60%-70% cocoa) chocolate chips - 8 ounces

Sugar - 1 cup

Large eggs - 5

All-purpose flour -1/2 cup

Pinch of Salt

One 8-inch round cake pan, buttered and floured.

PREPARATION :

1.Set the rack in the upper third of the oven and preheat to 400 degrees.

2.Bring a saucepan of water to boil. Place the butter in a heatproof mixing bowl and place this over the simmering water. Stir occasionally until melted. Remove from the heat, add the chocolate and whisk smooth.

3.Whisk the sugar into the chocolate mixture. Add the eggs all at once and whisk until combined. Do not over-mix. Whisk in the flour and salt.

4.Pour the batter into the prepared pan and smooth the top. Bake the cake for 25 minutes.

5. Cool the cake on a rack, then refrigerate. 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 temp.

Invert the cake onto your platter.  Serve with whipped cream and berries( raspberries or strawberries)