SUBMITTED BY Rick Thompson
4 oz. fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder, plus additional for sprinkling
Directions:
Preheat oven to 375 °F and butter an 8-inch round baking pan.
Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces.
Melt chocolate and butter in a double boiler/metal bowl set over a saucepan of barely simmering water.
Stir until smooth.
Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.
Add eggs and whisk well.
Sift cocoa powder over chocolate mixture and whisk until just combined.
Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust.
Cool cake in pan on a rack for five minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with sorbet if desired.
After cooled completely, cake keeps in an airtight container for 1 week
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