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1
Melt the butter over low heat and allow it to cool to room temperature.
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2
Preheat the oven to 350F (180C).
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3
Cut a round of waxed paper to fit the bottom of a 9 inch springform pan.
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4
Butter the sides of the pan and one side of the waxed paper.
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5
Place the paper in the pan, butter side up.
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6
In a saucepan over very low heat, heat the chocolate and milk, stirring constantly, just until the chocolate is melted.
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7
You will note that at every step the batter for this cake smells better than it did at the last one.
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8
Pour the mixture into the large bowl of an electric mixer.
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9
Beat on low speed, just to smooth out any bitzy lumps of chocolate.
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10
With the mixer running at low speed, add about a seventh of the melted butter (a shy 1/4 cup) and beat at low speed unly until the butter is fully absorbed.
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11
Then add an egg yolk and beat, at low speed, just until the mixture has fully absorbed it.
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12
Don't raise the speed of the mixer, because we don't want to beat in any air.
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13
It's not supposed to be a fluffy cake, it's supposed to be a fudgy lump of goo.
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14
Continue to alternate additions of butter and egg yolk until all are used up, scraping the bowl with a ribber spatula and beating after each addition only until incorporated.
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15
When the mixture is smooth, pour it into the prepared pan.
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16
Set the pan on a cookie sheet (despite my wonderful improvement it still might weep a bit).
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17
Put the whole thing in the oven (not near the top).
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18
Bake for 25 minutes.
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19
It will be soupy in the middle and look like a mistake, but unless you forgot to turn the oven on, it is done.
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20
The cake will not have risen so as you'd notice.
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21
Allow it to cool on a rack, then refrigerate a few hours, until firm.
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22
It may be kept refrigerated a day or two.
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23
When ready to serve, cut around the side of the pan with a small, sharp knife and release and remove the side of the pan.
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24
Cover the dessert with a flat plate and invert.
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25
Carefully (it takes a bit of doing) pry up and remove the bottom of the pan and the waxed paper.
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26
Decorate with whipped cream.
