The three tablespoons of flour help this cake keep its shape during baking.
- 12 ounces bittersweet or semisweet chocolate, chopped
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
3/4 cup sugar
- 4 large eggs
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3 tablespoons all-purpose flour
Preheat oven to 350 degrees F.
Butter a 9-inch-diameter springform pan. Stir chocolate and butter in large wide metal bowl. Set over saucepan of simmering water until melted and smooth. Remove from heat. Cool 10 minutes, stirring occasionally.
Using an electric stand mixer and whisk attachment, beat sugar, eggs, egg yolks, vanilla and salt in large bowl until very thick ribbon falls when attachment is lifted, about 8 minutes. Sift flour over egg mixture, then fold in. Fold egg mixture into cooled chocolate mixture. Transfer batter to prepared pan.
Bake cake until top is puffed and cracked and tester inserted into center comes out with moist crumbs attached, about 50 minutes.
Using small knife, cut around pan sides to loosen cake. Cool cake in pan on rack (cake will fall). Remove pan sides. Transfer cake to platter. Sift cocoa powder over cake and serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
337 calories; 22g total fat; 173mg cholesterol; 129mg sodium; 33g carbohydrates; 0g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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