Decadent Chocolate Cake

Ingredients

• 8 ounces unsalted butter, at room temperature, plus more for buttering pan
• 4 bars (31/2 ounces each) Lindt bittersweet chocolate, broken up
• 3 whole eggs
• 3 egg yolks
• ⅓ cup sugar
• ½ cup all-purpose flour

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    389 calories; 31 grams fat; 18 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 19 grams sugars; 4 grams protein; 137 milligrams cholesterol; 26 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 to 10 servings

Preparation

1. Preheat oven to 350 degrees. Butter an 8- or 9-inch round baking pan and line the bottom with parchment paper. Butter parchment.
2. Combine the butter and chocolate in a heat-safe bowl and set over a pan of hot water. Heat over medium fire, stirring until the mixture is melted. Remove bowl from heat and set aside.
3. In another bowl, beat the eggs and egg yolks until frothy. At medium speed, beat in the sugar until creamy. Beat in the flour. Fold flour mixture into chocolate mixture with a rubber spatula until blended. Spread in the prepared pan. Bake the cake until set in the center, 40 to 50 minutes. Let cool. Remove the cake from the pan and peel off parchment.

1 hour 15 minutes