Dark Moist Chocolate Cake

1. 1

   Preheat oven to 375F.

2. 2

   Line the bottom of an 8 1/2-inch springform pan with parchment paper or aluminum foil.

3. 3

   Coat inside of pan with nonstick cooking spray.

4. 4

   Chop chocolate into pieces.

5. 5

   Cut butter into small chunks.

6. 6

   Place chocolate and butter in a double boiler or in a large metal bowl over simmering water, making sure bowl doesn't touch water.

7. 7

   Melt, stirring frequently, until smooth.

8. 8

   Remove from heat.

9. 9

   Whisk eggs and a pinch of salt in bowl of an electric mixer, until mixture triples in volume, about 8 minutes.

10. 10

    Fold chocolate mixture into egg mixture with a flexible rubber spatula until completely incorporated.

11. 11

    Pour mixture into prepared pan.

12. 12

    Bake for 20 minutes.

13. 13

    The center will still be a little soft.

14. 14

    Remove from oven.

15. 15

    Let cool at least 30 minutes before cutting.

16. 16

    The center will sink a little as it cools.

17. 17

    You can refrigerate the cake for up to 2 days (let sit at room temperature for 1 hour before serving).

* Per serving · 4 servings · Values may vary.

No additional tips available.