This recipe is honestly SO easy. It always impresses people, but it is easier to make than brownies. Mostly fail proof (just don't overbake).
- 4 oz. fine quality bittersweet chocolate (not unsweetened). I like Ghiradelli.
- 1 stick (1/2 cup) salted butter
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup unsweetened cocoa powder plus additional for sprinkling
- 1 pint of whipping cream - whip with hand beater adding a little powdered sugar and vanilla to taste
- fresh raspberries
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 22 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder or powdered sugar and serve with raspberries and whipped cream.