Update: Yeah it must be me. Everyone else likes it! Also, it tastes better the next day.
Suzy's Cake recipe: Pierre Hermé - Chocolate Desserts.
- 8 3/4 ounces (250 grams) bittersweet chocolate, finely chopped (preferably Valrhona Guanaja)
- 9 ounces (250 grams or 2 1/4 sticks) unsalted butter, room temperature
- 1 cup (200 grams) sugar
- 4 large eggs, room temperature
- 1/2 cup plus 1 tablespoon (70 grams) all-purpose flour
- Center a rack in the oven and preheat the oven to 350F/180C.
- Butter a 9-inch (24-cm) round cake pan that is at least 2 inches (5 cm) high, line the bottom with parchment paper, butter the paper, and dust the inside of the pan with flour; tap out the excess and set the pan aside. (I just buttered the cake, and it was fine)
- Place the chocolate in a heatproof bowl over - not touching - simmering water and heat until the chocolate is melted; or melt the chocolate in a microwave oven.
- Set the chocolate aside to cool; it should feel only just want to the touch when you mix it with the rest of the ingredients.
- Pour the butter and sugar in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for about 4 minutes, scraping down the sides of the bowl frequently, until the butter is creamy and the sugar well blended into it.
- Add the eggs one at a time, beating for about 1 minute after each addition.
- Reduce the mixer speed to low, pour in the cooled chocolate, and mix until it is incorporated.
- With the mixer still on low, add the flour and mix only until it disappears into the batter. Alternatively, you can fold in the last of the flour with a rubber spatula. You'll have a thick, smooth, satiny batter that look like an old-fashioned chocolate frosting.
- Scrape the batter into the pan, smooth the top, and slide the pan into the oven.
- Bake for 26-29 minutes, or until cake rises slightly and the top has lost its sheen. The top may crack a bit and the cake may not look entirely set in the center; when you test a cake by inserting a slender knife into the center, the knife will come out slightly streaked with batter, which is what you want.
- Transfer the cake to a rack to cool.
- When the cake has cooled, chill it in the refrigerator for an hour or two to make it easy to unmold. (I was too impatient to do this, I let the cake cool for 30 minutes and then turend it upside down)
- Turn the cake out, remove the parchment, and invert the cake onto a serving platter so it is right side up. Allow the cake to come to room temperature before slicing and serving.
- The cake can be wrapped in plastic and kept at room temperature or in the refrigerator for 3 to 4 days or frozen for up to a month.