Dark Moist Chocolate Cake

Preparation Preheat oven to 375°F. Line the bottom of an 8 1/2-inch springform pan with parchment paper or aluminum foil. Coat inside of 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 a pinch of salt in 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 sit at room temperature for 1 hour before serving). Reprinted with permission from Cooking 1-2-3 by Rozanne Gold. © 2003 Stewart, Tabori & Chang

Preparation Preheat oven to 375°F. Line the bottom of an 8 1/2-inch springform pan with parchment paper or aluminum foil. Coat inside of 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 a pinch of salt in 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 sit at room temperature for 1 hour before serving). Reprinted with permission from Cooking 1-2-3 by Rozanne Gold. © 2003 Stewart, Tabori & Chang