Basque Chocolate Cake with Cherry Preserves

1. 1

   Preheat the oven to 375.

2. 2

   Lightly butter and flour a 9-inch round cake pan.

3. 3

   In a heavy medium saucepan, combine the butter and chocolate.

4. 4

   Melt over moderate heat, stirring frequently, until smooth, about 4 minutes.

5. 5

   Remove from the heat and let cool slightly.

6. 6

   In a medium bowl, using an electric mixer, beat the eggs with the sugar at high speed until thick and pale, about 3 minutes.

7. 7

   Add the flour and beat at low speed just until combined.

8. 8

   Fold in one-third of the melted chocolate, then gently fold in the remaining chocolate; do not overmix.

9. 9

   Pour the batter into the prepared pan and bake for about 35 minutes, or until a toothpick stuck into the center comes out clean.

10. 10

    Invert the cake onto a rack and let cool.

11. 11

    Meanwhile, in a saucepan, warm the cherry preserves over moderate heat.

12. 12

    Cut the cake into wedges and serve with the cherry preserves and creme fraiche.

* Per serving · 4 servings · Values may vary.

No additional tips available.