10 oz Bittersweet chocolate; chop -*
1 c Unsalted butter
Cut into small pieces
5 lg Eggs
1 1/4 c Sugar
5 tb All purpose flour
1 1/2 ts Baking powder
Powdered sugar
Recipe by: Bon Appetit Magazine - October, 1995
* not bittersweet or semi sweet chocolate.
Preheat oven to 325 F. Butter and flour 10-inch- diameter
springform pan with 2-3/4-inch-high sides. Stir in
chocolate and butter in heavy medium saucepan over low heat
until chocolate melts and mixture is smooth. Beat eggs and
1-1/4 cups sugar in large bowl until well blended and
beginning to thicken. Sift flour and baking powder over
eggs and fold in. Gradually fold in chocolate mixture.
Transfer batter to prepared pan.
Bake cake 20 minutes. Cover pan with foil. Bake until
tester inserted into center comes out with moist crumbs
still attached, about 30 minutes longer.
Uncover cake; cool in pan on rack (cake will fall as it
cools.) (Can be made 1 day ahead. Cover; let stand at room
temperature.) Cut around pan sides to loosen cake. Release
pan sides. Sift powdered sugar over cake; cut into wedges.
