By Perre Coleman Magness, The Runaway Spoon
Serves 10 – 12 (this cake is rich, small pieces go a long way)
1 cup butter (2 sticks)
8 ounces bittersweet or semisweet chocolate
1-1/4 cup sugar
1-1/4 cup flour
Dash of salt
1 teaspoon vanilla extract
1. Preheat oven to 425 degrees F. Butter and flour a Bundt pan.
2. Melt the butter and chocolate together in a double boiler or in a glass bowl set over a pan of simmering water, stirring until smooth. Leave to cool slightly.
3. In the bowl of a stand mixer, beat the eggs and sugar together until light yellow and the sugar is no longer granular. With the mixer running, slowly drizzle in a little of the chocolate mixture. You don’t want the eggs to scramble under hot chocolate, so go slowly until all the chocolate is mixed in. Mix in the salt and vanilla. Add the flour a 1/4 cup at a time until it’s all well combined. Pour the batter into the prepared Bundt pan.
4. Bake at 425 degrees F. for 20 minutes exactly. The cake will not be firm in the center, but it will start to pull away from the sides of the pan, and look dry on the top. Cool in the pan before carefully turning out onto a serving platter.