Dark Moist Chocolate Cake
As the Author of Cooking 1-2-3, Rozanne Gold, so eloquently states, "If Original Sin were a cake, this would be it." Her recipes are simple when it comes to ingredients. Because it's flourless, it would make a fantastic Passover cake (just use kosher chocolate of course!) Although she recommends taking the cake out of the fridge for 1 hour before serving, I prefer cutting a stone cold wedge of it and eating it immediately out of the refrigerator. Mike prefers slathering peanut butter on the top or, pressing peanut butter chips into the top on his wedge before eating. Embellish how you like. It's divine.
16 ounces good-quality semisweet chocolate
10 tablespoons unsalted butter
5 extra-large eggs
Preheat oven to 350
Line the bottom of an 8 1/20-inch spring form pan with parchment paper or aluminum foil. Coat the inside of the pan with nonstick cooking spray.
Chop chocolate into pieces. Cut butter into small chunks. Place chocolate and butter in a double boiler or in a large metal bowl over simmering water, making sure bowl doesn't touch water. Melt, stirring frequently, until smooth. Remove from heat.
Whisk eggs and pinch of salt into bowl of an electric mixer, until mixture triples in volume, about 8 minutes. Fold chocolate mixture into egg mixture with a flexible rubber spatula until completely incorporated.
Pour mixture into prepared pan. Bake for 20 minutes. The center will still be a little soft. Remove from oven. Let cool at least 30 minutes before cutting. The center will sink a little as it cools. You can refrigerate the cake for up to 2 days (let it sit at room temperature for 1 hour before serving).