I love simple recipes. Recipes that don't require trips to the grocery stores, recipes that you can whip up on the spur of the moment, when everyone finishes dinner and decides a little something sweet is necessary. This chocolate cake is that recipe.
I chose to do mini cakes (using a muffin pan) instead of a round cake because otherwise I might have accidentally-on-purpose cut myself half the cake. Forced portion control. The cake is dense and rich, with an almost brownie-like consistency. It's to die for; definitely a new staple in my repertoire. Blueberries and blood orange gelato on the side don't hurt either.
4 ounces bittersweet chocolate
1 stick butter
3/4 cup sugar
1/2 cup cocoa powder
1 tsp salt
1 tsp vanilla extract
Melt chocolate and butter over low heat or a double broiler. Remove from heat and whisk in sugar and eggs. Add vanilla extract. Sift in cocoa powder and salt and mix until smooth. Bake at 375 degrees for about 15-20 minutes, or longer if you use an 8-inch round pan.