7 ounces quality bittersweet or dark chocolate, chopped
7 ounces quality (i.e. high-butterfat) unsalted butter, cut into cubes
1 cup plus 2 tablespoons granulated sugar
5 large eggs
1 tablespoon all-purpose flour
Grease an 8-inch round cake pan and line the base with parchment paper.
Melt the chopped chocolate with the butter in a double boiler, stirring regularly to make combine.
Add the sugar to the melted chocolate-butter mixture, stir until well combined, and set aside to cool for about five minutes.
Next add the eggs, one at a time, stirring well after each addition.
Finally, add the flour and stir to combine. The cake batter will be smooth and dark.
Pour the cake batter into the prepared cake pan and bake at 375 degrees Fahrenheit for approximately 25 minutes. The center of the cake will look set, and the top will look shiny and crackly. The center of the cake may jiggle, but just slightly.
Allow the cake to cool in its pan for 15 minutes (the cake will deflate a bit as it cools), then carefully turn the cake out of the pan. Do this by placing a piece of aluminum foil over the top of the cake in the pan, then turning the cake out onto a plate (the foil will be between the plate and the cake). Remove the parchment paper from the bottom of the cake that is facing up, then place the platter on which you wish to serve the cake on the bottom of the cake. Flip the whole thing over again so the prettier, crackly side faces up.
Serve when the cake cools to room temperature, garnishing with whipped cream and fruit if desired.
The original recipe notes the flavor and texture of the cake are improved even further when the cake is frozen. Wrap the cake tightly in a layer of plastic wrap followed by a layer of foil and freeze for at least one day and up to one month. Once removed from the freezer, allow the cake to rest 24 hours before serving.
Recipe by Love & Flour at https://www.loveandflour.com/5-ingredient-chocolate-cake/