The Winning Hearts And Minds Cake

(recipe from A Homemade Life, by Molly Wizenberg)

"This recipe is as simple as can be:  all it takes is five ingredients, a bowl, a spoon, and a cake pan.  Because it's all about chocolate, you'll want a good one whose flavor you love, with 60 to 70% cocoa solids.  I like Scharffen Berger quite a bit, but in a pinch, I've also used Ghirardelli 60% chips.  They have a nice flavor and are very inexpensive, and you don't even have to chop them, which saves a lot of time.
Also, note that this cake freezes surprisingly well.  In fact, its texture and flavor are actually improved by freezing.  Try to make it far enough in advance that you can freeze it for at least a day or so, and be sure to allow 24 hours for it to then return to room temperature before serving.  It's worth the trouble."

7 ounces bittersweet chocolate, finely chopped
1 3/4 sticks (7 ounces) unsalted butter, cut into 1/2-inch cubes
1 cup plus 2 Tbsp. granulated sugar
5 large eggs
1 Tbsp. unbleached all-purpose flour
lightly sweetened whipped cream, for serving

Preheat the oven to 375F, and butter an 8-inch round cake pan.  Line the bottom of the pan with a round of parchment paper, and butter the paper, too.

Put the chocolate and butter in a medium microwavable bowl.  Microwave on high for 30 seconds at a time, stirring often, until just smooth.  (Alternatively, you can melt the chocolate and butter in a double boiler or a heatproof bowl set over, but not touching, barely simmering water.)  When the mixture is smooth, add the sugar, stirring well to incorporate.  Set the batter aside to cool for 5 minutes.  Then add the eggs one by one, stirring well after each addition.  Add the flour and stir to mix well.  The batter should be dark and silky.

Pour the batter into the prepared pan, and bake for about 25 minutes, or until the top is lightly crackled, the edges are puffed, and the center of the cake looks set.  I usually set the timer for 20 minutes to start with, and then I check the cake every 2 minutes after that, until it's ready.  At 20 minutes, the center of the cake is usually still quite jiggly; you'll know it's done when the center only jiggles slightly, if at all.

Remove the cake from the oven to a cooling rack, and let it cool in the pan for 15 minutes.  Carefully turn it out of the pan and then flip it onto a serving plate, so that the crackly side faces up.  Since the cake is fairly delicate, this can be tricky, but I've found that the easiest way is as follows.

Place a sheet of aluminum foil over the pan, and place a large, flat plate - not the serving plate - on top of the foil, facing down.  (A small sheet pan would also work.)  Hold the cake pan and plate firmly together and quickly, carefully, flip them.  The pan should now be on top of the plate, with the foil between them.  Remove the pan, revealing the cake, which is now upside-down.  Remove the parchment paper.  Place the serving plate gently atop the cake.  Wedging your index fingers between the plates to keep from squishing the cake, flip them so that the cake is now right side up.  Remove the foil.

Cool completely before serving, preferably with lightly sweetened whipped cream.

Note:  This cake can be kept at room temperature, sealed in plastic wrap, for up to 3 days, or it can be refrigerated for up to 5 days.  (Be sure to bring it to room temperature before serving.)  To freeze it, wrap it tightly in plastic wrap and then foil, and it will keep for up to a month.  Before serving, defrost at room temperature for 24 hours, still fully wrapped.

(No, this is not vegan!  I made this cake for Ashley's birthday; our celebration was held out on Diamond Cove island at Alison's parents' place.  Molly, herself, says this cake is "no beauty queen", but it is decadent (nearly half a pound of chocolate!!) and delicious.  I made it ahead and froze it for a few days, as recommended.  Since it thaws still wrapped tightly, I transported it on the ferry still wrapped on a plate, and it was a cinch.  We served it topped with homemade whipped cream and sliced strawberries, and birthday candles, of course!  It is surprisingly light and airy, kind of like a more solid mousse.  A big hit!  Almost the entire cake was eaten in the one evening.  I, myself, had two servings.  A real treat.  Also, I used the Ghirardelli 60% chips, which were, indeed, super easy since no chopping was needed.)