Melt in Your Mouth Chocolate adapted by me from an adaptation by Clotilde of Chocolate & Zucchini from Trish Deseine: 7 ounces (200 grams) best-quality dark chocolate (Callebaut, or Scharffen Berger) 7 ounces (200 grams) unsalted butter 1 rounded cup (250 grams) granulated sugar 5 large eggs 1 rounded Tbs unbleached all-purpose flour Preheat the oven to 400 degrees Fahrenheit/200 C. and butter an 8-inch, parchment-lined, round cake pan. Chop the chocolate and melt it with the butter cut into small pieces in a double boiler or in the microwave (I use the microwave). Once melted, add the sugar, blend thoroughly and set aside to cool slightly. Add eggs individually, mixing each one in before adding the next. Finally add the rounded tablespoon of flour. Pour into the prepared pan and bake for 25 minutes. Allow to cool slightly, release from pan and place on a rack to cool. This cake is better if made a day ahead or in the morning of the day you plan to serve. Serve at room temperature with a sweetened whipped cream. I did the conversion from Metric to US measurements....they are rough but seem to work. Depending on your oven the cake may be firm or not in the center. It does not seem to matter, I have had both results with the same temp and time. I complete the entire prep for this cake in the same bowl...so not only is it good, but the clean up is minimal.
