Now I’ve discovered a way to get practically the same delicious results in just a few minutes and in just one bowl.
If you have a microwave-safe bowl, you can use it to melt the chocolate and butter and mix together the remaining ingredients.
I like to use chocolate that’s 70 percent cocoa in the cake, which is fairly intense.
However, if you’re a dark chocolate lover, most supermarkets carry bars of chocolate that are 85 percent or 90 percent cocoa – very bittersweet. If you prefer a milder chocolate, use a bar of semisweet or even milk chocolate.
Along with chocolate and butter, the cake includes common refrigerator and pantry staples: sugar, eggs and just a tablespoon of all-purpose flour.
The cake is done when the top is slightly cracked and puffed and the center is set.
Serve at your next special occasion with freshly whipped cream or vanilla ice cream.
ONE BOWL RICH CHOCOLATE CAKE
- 7 ounces bittersweet chocolate, chopped or broken into small pieces
- ½ cup (1 stick) butter, cut into 8-10 small pieces
- 1 cup sugar
- 5 large eggs
- 1 tablespoon all-purpose flour
- Whipped cream or ice cream, for serving
Heat oven to 375 degrees.
Melt the chocolate and butter in a microwave-safe bowl, stirring after 1 minute. Microwave for 30 seconds more and stir. If chocolate isn’t completely melted, microwave for 30 seconds more.
Set aside to cool slightly while you prepare the cake pan: Butter an 8- or 9-inch round cake pan. Cut a piece of parchment paper to the size of the pan to line the bottom, place in the pan and butter the paper.
Whisk the sugar, eggs and flour into the melted chocolate mixture. Spread the mixture in the prepared pan and bake for 20-25 minutes, until the top is slightly cracked and puffed and the center is set.
Remove the cake from the oven and cool in the pan for 15 minutes. Flip the cake onto a plate, and then flip it onto another plate so that the top is facing up.
The recipe makes eight to 12 servings, depending on how you slice the cake.