by Sarah Steimer
- 11 tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1/2 cup flour
- pinch of salt
- 200 grams (7 ounces) bittersweet chocolate (I used baker’s chocolate), roughly chopped
Preheat the oven to 300 degrees.
Cut the butter into a large bowl. Add the sugar and cream together with an electric mixer. Add the vanilla and the eggs, one at a time.
Add the flour and salt and beat until just blended. The batter should be slightly lumpy and runny.
Melt the chocolate over a double boiler or in the microwave. Fold the melted chocolate into the batter using a spatula.
Butter and flour an 8-inch square baking pan OR a 9-inch round pan (can use another, slightly larger pan for a thinner cake). Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a knife inserted into the center comes out clean.
Serve with a fruit compote, ice cream or a touch of powdered sugar. I used these roasted berries for my cake.
Makes about 8 servings.
Recipe adapted from: Chef Druck