I know, it’s starting to feel like a good blog with very bad pictures. I guess going gluten free, then vegetarian has really inspired me to find things to eat they are gluten and animal free, healthy (usually…this one not so much) and yummy.
1 cup high quality bittersweet or semisweet chocolate chips*
8 Tablespoons unsalted butter (1 stick)
¾ cup sugar
1/8 teaspoon kosher salt (omit if using salted butter)
1 teaspoon vanilla extract*
4 large eggs
½ cup Dutch-process unsweetened cocoa powder
-Preheat oven to 350°F. Butter an 8” round cake pan. Add a circular piece of parchment paper to the bottom. Butter the parchment completely. (I skipped the parchment and used a sprayed cake pan, hense the falling apart).
-Melt butter and chocolate chips. You can do this on the stove over low heat, stirring constantly or in a double boiler. You can also melt it in the microwave. Microwave in a glass microwave-safe bowl on high for 30 seconds, stir, 30 seconds more, stir until smooth.
-Using a large mixing bowl pour in the melted butter and chocolate chips. -Add sugar, salt, cocoa powder and vanilla. Stir until combined.
-Beat the eggs until foamy and add to mixture. Mix well, until fully combined.
Pour batter into pan. Scrape the sides with flexible spatula to get every last drop!
-Bake cake for 30-35 minutes, until the center is set. An instant read thermometer should read 200° in the center.
-Leave in cake pan for 10 minutes then turn over onto serving plate. The cake is delicate, so unmolding directly onto the serving plate will help keep the cake together. Allow the cake to completely cool. If you’re in a rush you can cool it in the fridge.