1 pound semisweet or bittersweet chocolate, cut up
1 stick (4 oz) butter
1 tablespoon flour
1. Preheat oven to 425F. In a 1-quart glass bowl, combine chocolate, butter, and 1
tablespoon hot water. Heat in microwave oven on high 2 minutes, or until chocolate is
melted and smooth when stirred. Set aside.
2. In a large bowl, beat eggs 3 to 4 minutes with an electric mixer on high speed until
thickened and increased in volume. Beat in flour and chocolate mixture until well blended.
3. Spread evenly in an 8-inch springform pan buttered and lined with a round of parchment
or wax paper.
4. Bake 12 to 15 minutes. Cake will be soft in center, but will firm up when cold. Let
stand until cool, then refrigerate until serving time. Run sharp knife around edge of cake
and remove springform side. Serve slices topped with whipped cream and fresh berries.
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