Preheat your oven to 350°F. Fill a medium pot with 1.5 inches of water and heat over medium heat until it comes to a gentle simmer.
2
Chop 4 ounces of bittersweet chocolate into small pieces and place in a medium bowl. Add 113 grams of cubed unsalted butter.
3
Prepare an 8-inch round cake pan by spraying with oil and lining the bottom with a parchment round.
4
Place the bowl with chocolate and butter over the simmering water using a double boiler method (water should not touch the bowl). Stir occasionally until completely melted and smooth.
5
Remove the bowl from heat. Sift in 50 grams of unsweetened natural cocoa powder to remove any lumps.
6
Add 150 grams of granulated sugar, 1 teaspoon of espresso powder (if using), and 0.25 teaspoon of salt. Whisk until well combined.
7
Add the 4 eggs one at a time, whisking gently to combine. Avoid vigorous whisking to prevent creating excess air bubbles, which would make the cake less creamy and dense.
8
Pour the batter into the prepared cake pan.
9
Bake at 350°F for 18 to 22 minutes, until the edges are set but the center is still slightly gooey. Use an oven thermometer to ensure accurate temperature.
10
Allow the cake to cool for a few minutes after baking. Run a knife along the edge to loosen it, then invert onto a wire rack and remove the parchment paper.
11
Once completely cooled, transfer to a serving plate. Dust lightly with cocoa powder or powdered sugar, or spread with ganache. Optionally garnish with fresh raspberries.
12
Serve the cake slightly cooled for the best experience. It keeps for up to one week in the refrigerator or three months if frozen. Bring to room temperature before serving.
PrimedTableBETA
