9 ounces semisweet chocolate, chopped
1 cup unsalted bgutter, cut into pieces
1/2 cup superfine sugar, plus 1 tablespoon and some for sprinkling
1 tablespoon cocoa powder
2 teaspoons vanilla extract
chocolate shavings, to decorate
Preheat oven to 325. Lightly butter a 9-inch springform pan and line the base with nonstick baking paper. Butter the paper and sprinkle with a little sugar, then tap out the excess sugar from the pan.
Carefully wrap base and sides of pan with a double layer of foil to prevent water from the bain marie from leaking into the cake.
Melt chocolate and butter in a saucepan over low heat until smooth, stirring frequently, then remove from heat. Beat the eggs and 1/2 cup of the sugar with an electric mixer for one minute.
Mix together the cocoa and the remaining tablespoon of butter and beat into egg mixture until well blended. Beat in the vanilla extract, then slowly bet in the melted choclate until well blended. Pour the mixture into the prepared pan and tap gently to release any air bubbles.
Place the cake pan in a roasting pan and pour in boiling water to come 3/4 inch up the side of the wrapped pan. Bake for 45-50 minutes until the edge of the cake is set and the center is still soft (a skewer inserted 2 inches from the edge should come out clean).
Lift the pan out of the water and remove the foil. Place the cake on a wire rack. Remove the side of the pan and let the cake cool completely (the center will sink a little).
Invert the cake onto the wire rack. Remove the base of the pan and the paper. Dust the cake liberally with cocoa and arrange the chocolate shavings around the edge to serve.
From “French” (Clements and Cohen).