7 ounces dark chocolate, roughly chopped
7 ounces unsalted butter, cut into pats
1 1/3 cup (250 grams) granulated sugar
5 large eggs
1 tablespoon all-purpose flour
barely-sweetened whipped cream, for serving
Preheat the oven to 375° Fahrenheit, and butter an 8-inch round cake pan. Line the base of the pan with parchment, and butter the parchment too.
Set a bowl above a pot of simmering water, to create a double boiler. Place the chocolate and butter in the bowl, and let melt, stirring occasionally. When melted, stir in the chocolate, and set aside to cool for a few minutes. Then add the eggs, one by one, stirring well after each addition, and then add the flour.
Pour batter into the buttered cake pan and bake for 20-25 minutes, or until most of the cake is somewhat set, and only the center jiggles. Remove to a rack, and let cool (the cake will fall, which is fine). To serve, run a knife along the edge, turn upside-down onto a plate, peel the paper off the bottom, then flip right side up onto another plate. Serve in small slices, with whipped cream.
Like brownies, this cake is much, much better the second day (store in the refrigerator, but let come to room temperature before eating).