This cake is super moist and rich. It is delicious with a ganache glaze if you are feeling up to it - or just with some whipping cream if you aren't.
Chocolate Truffle Cake8 oz semi-sweet chocolate, chopped
1 c butter
1 1/3 c sugar
2 Tbsp flour
1 Tbsp vanilla
1/4 tsp salt
Preheat oven to 325 degrees. Butter a 9-inch round spring-form pan and line the bottom with parchment paper. Butter the paper then flour the paper and pan sides. Cover the bottom of the outside of the pan with aluminum foil so that the tin batter does not leak out. Set aside.
In a medium sized pan over medium-low heat, melt chocolate and butter. Stir until smooth, about 2 minutes. Remove from heat and let cool slightly. In a large mixing bowl, whisk together the eggs and sugar until pale in color. Whisk in chocolate mixture. Then stir in the flour, vanilla, and salt until combined. Batter will be thin.
Pour the batter into the pan. Bake until the cake is set and slightly puffed in the center, about 1 hour and 10 minutes. Transfer to a rack and let cool until warm. Invert onto a serving plate. Carefully remove parchment paper. Let cool completely. This cake can be covered tightly and refrigerated overnight, but you should remove it from the fridge about 2 hrs before you serve it.