Pour that into the prepared pan and bake it until it’s just set. It might seem underdone, but you want the center to have an incredible fudgy texture and it will set up more as it cools.
This is absolutely heavenly with some fresh berries and whipped cream, but it truly doesn’t need anything else. Bon appetit!
Ingredients
12 oz semisweet chocolate, chopped
1/2 cup (1 stick) butter, chopped (plus more for greasing pan)
2/3 cup granulated sugar
5 eggs, yolks and whites separated
1/3 cup all-purpose flour
1/4 teaspoon salt
Cocoa powder, for dusting pan
Preparation
Preheat oven to 350°F and grease a 9-inch springform pan with butter, then dust with cocoa powder and shake out the excess. Set aside.
Bring a saucepan filled with an inch or two of water to a low simmer. Place a large metal or glass bowl over the top and add the chocolate and butter to the bowl. Stir, stirring occasionally, until melted and smooth.
Remove from heat, then whisk in the sugar, followed by the egg yolks, then flour and salt.
In a clean bowl, whisk the egg whites until soft peaks form. Gently stir about a quarter cup of the egg whites into the chocolate mixture, then gently fold the rest in in 2-3 batches.
Transfer batter to prepared pan and bake until just set, 20-25 minutes.
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