9.7 oz bar bittersweet ScharffenBerger Chocolate
2 1/4 sticks unsalted butter, at room temperature
1 cup organic sugar
4 large eggs, at room temperature
1/2 cup plus 1 tblsp all-purpose flour
1. Butter 9" round springform cake pan that is at least 2" high, line bottom with parchment paper, butter the paper, and dust inside of pan with flour: tap out excess. Preheat oven to 350 degrees with shelf in middle.
2. Melt chocolate (Cool until just warm to touch before mixing with rest of ingredients).
3. Cream butter and sugar on medium speed for about 4 min, scraping sides of bowl frequently, until butter is creamy and sugar well blended. Add eggs one at a time, beating about 1 min after each. Reduce speed to low and pour in the cooled chocolate. Mix just until incorporated. Stir in flour only until it disappears into the batter.
4. Scrape batter into pan, smooth top, and place into oven. Bake 26 to 29 min or until cake rises slightly and 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 the cake by inserting a slender sknife into the center, the knife will come out lightly streaked with batter, which is what you want. (This light streaking, hasn't happened for me. It is always heavy streaking for me. It is important not to over bake the cake as it will be dry. I never bake it over 29 minutes.) Transfer cake to a rack to cool.
5. When cake has cooled, chill it in the refrigerator for an hour or two to make it easy to unmold. Turn cake out, remove parchment, and invert cake onto serving platter so that it is right side up. Allow the cake to come to room temperature before serving. Serve cake with whipped cream. I sift powdered sugar lightly over cake, but it isn't necessary. I think it makes the cake more attractive.
The cake can be wrapped in plastic and kept at room temperature or in to refrigerator for 3 or 4 days or frozen for up to a month.