Chocolate Decadence Cake (from William Sonoma)
1 lb semisweet or bittersweet chocolate, chopped (I used chocolate chips)
1/2 cup plus 2 tablespoons unsalted butter, room temp.
4 extra-large eggs, room temp (I used large)
1 tablespoon sugar
1 tablespoon all-purpose flour
Optional: 1 cup fresh whipped cream
Position rack in middle of oven and pre-heat to 425. Butter an 8- or 9-inch layer cake pan or springform pan (I used the former). Line bottom of pan with circle of parchment or wax paper cut to fit precisely. Butter paper and dust with flour (I also dusted sides of pan with flour, but very lightly) and tap out excess.
Melt chocolate and butter together, using either a double boiler or microwaveable big glass bowl(careful; chocolate burns easily; microwave on medium high in 30 second increments, stirring in between). Remove from heat and let cool slightly.
Place eggs and sugar in a bowl. Beat with electric mixer on high speed until light and fluffy, and tripled in volume, about 5-10 minutes. Reduce speed to low and beat in flour. Using rubber spatula, fold 1/3 of egg mixture into chocolate to lighten it, then fold in the rest of egg mixture, being careful not to deflate the batter. Pour and scrape into prepared pan and smooth top.
Bake for exactly 15 minutes. Let cool on rack to room temperature (a good 45 minutes, don't cheat). Do not refrigerate or cake will stick to the pan. The cake will fall, this is what it's supposed to do. Invert pan onto flat serving plate and peel off paper. Cut into small wedges and serve each wedge with fresh whipped cream and fresh rasberries.