Warm Chocolate Cake

Preheat an oven to 350 degrees. Butter a 9-inch round cake pan.

Place the chocolate and the butter in the top pan of a double boiler placed over (not touching) simmering water in the lower pan. Melt together, stirring occasionally, until combined, then remove the top pan from the heat.

Place the eggs and sugar together in a stainless steel bowl and place over the lower pan of simmering water. Whisk vigorously until well combined, somewhat thickened and heated, about 4 minutes. Remove from the heat. Using a heavy-duty electric stand mixer fitted with the whisk attachment or a handheld electric mixer, beat on high speed until the mixture is pale lemon yellow and falls in thick ribbons when the whisk is lifted, 5-10 minutes.

Reduce the speed to low, add the melted chocolate mixture and beat until blended. Stop to scrape down the sides of the bowl, then beat on low speed until smooth. Add the flour and beat until smooth; do not overmix. Pour the batter into the prepared cake pan and place on a baking sheet. Bake for 15 minutes.

Remove from the oven and run a thin-bladed knife around the sides of the pan to loosen the cake. Invert onto a plate, lift off the pan and invert again onto a serving platter. Sift a heavy coating of confectioners’ sugar over the top, then lightly dust with the cocoa. Cut into thin slices and serve immediately.

NOTE: The cake can be made up to 1 day in advance and reheated in a preheated 350 degree oven for 4 minutes.