In addition to the frequently-mentioned-here Smitten Kitchen, another of my favorite bloggers is Orangette, who has been responsible for plenty of my favorite recipes. This exquisite chocolate cake is among them—I swear it will be the best all-but-flourless chocolate cake you’ve ever had.

Choc.O.Late.

Even more impressive is the fact that Molly of Orangette baked a bajillion of these—which a friend of hers dubbed cakes to win hearts and minds—to be her own wedding cakes. That speaks volumes about (a) how delicious this cake is, (b) how easy it is to make, and (c) how bonkers it is to bake your own wedding cakes. I had the good fortune to only be baking one—although it was for a bachelorette party, because rumor had it the bride was a fan of chocolate.

But that this is a cake fit for either weddings or wedding-related shenanigans does not mean that it should not be made all the darn time. Because it most certainly should.

Winning-hearts-and-minds chocolate cake
From Orangette

7 ounces best-quality dark chocolate
7 ounces unsalted European-style butter (the high-butterfat kind, such as Lurpak or Beurre d’Isigny), cut into ½-inch cubes
1 1/3 cup granulated sugar
5 large eggs
1 Tbs unbleached all-purpose flour

Preheat the oven to 375° Fahrenheit, and butter an 8-inch round cake pan. Line the base of the pan with parchment, and butter the parchment too.

Finely chop the chocolate (a serrated bread knife does an outstanding job of this [as does a food processor]) and melt it gently with the butter in a double boiler or in the microwave, stirring regularly to combine. Add the sugar to the chocolate-butter mixture, stirring well, and set aside to cool for a few moments. Then add the eggs one by one, stirring well after each addition, and then add the flour. The batter should be smooth, dark, and utterly gorgeous.

Pour batter into the buttered cake pan and bake for approximately 25 minutes, or until the center of the cake looks set and the top is shiny and a bit crackly-looking. (I usually set the timer for 20 minutes initially, and then I check the cake every two minutes thereafter until it’s done. At 20 minutes, it’s usually quite jiggly in the center. You’ll know it’s done when it jiggles only slightly, if at all.) Let the cake cool in its pan on a rack for 10 minutes; then carefully turn the cake out of the pan and revert it, so that the crackly side is facing upward. Allow to cool completely. The cake will deflate slightly as it cools.

Serve in wedges at room temperature with a loose dollop of ever-so-slightly sweetened whipped cream.

Note: This cake is even better on the second day, so consider making it the day before serving.

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