Dark & Creamy Chocolate Cake

1 3/4 sticks unsalted butter
7 ounces dark chocolate, chopped
2/3 cup brown sugar
5 large eggs, cold
3 tablespoons all-purpose flour
pinch of salt

Preheat the oven to 400 degrees. Generously butter a 9 inch round cake pan with 2 inch high sides and dust with flour.

Melt the butter and chocolate in a heavy saucepan over very low heat. Off heat, whisk in the sugar and eggs one by one. Stir vigorously two or three times, then gently whisk in the flour and salt. Pour batter into the pan and rap pan against the counter.

Bake about 20 minutes, or until a knife inserted into the cake comes out clean. Run the knife around the edge of the pan, cool 10 minutes, then unmold nd cool right-side-up on a rack.
Serves 10

Parade Magazine 2-7-10