Instructions

1. For this recipe you will need the following equipment: a double boiler, wooden spoon, 9-inch round cake pan or 4 custard cups and parchment paper.
2. Preheat oven to 350° F. Line a 9-inch round cake pan with a round piece of parchment paper to fit the bottom. Butter the cake pan and parchment with remaining butter. For custard cups, grease the bottoms and sides with remaining butter.
3. To melt chocolate: combine chocolate with 1 cup of butter and melt slowly in a double boiler. To microwave: heat carefully in a microwave–safe bowl, in 30-second intervals, stirring in between, until melted.
4. Remove from heat and add eggs one at a time, beating well with a wooden spoon after each addition. Continue mixing while adding sugar, then flour.
5. Dust inside and bottom(s) of pan or cups with cocoa powder. Pour cake batter into pan or cups.
6. Place cake or cakes on a sheet pan and bake: 25 minutes for the big cake and 18-20 minutes for the little cakes. Test the center with a toothpick. If not cooked, bake a little longer. Center should be very moist. Remove from oven and let cake(s) cool. When cooled completely, cover with plastic wrap and let cake(s) sit for a day.
7. To serve the cake(s): Place the bottom of the cake pan(s) in cold water or place a wet cloth on the bottom of the pan(s). Turn cake out onto a serving platter or turn little cakes out onto individual small plates. If cakes will not release, try reheating over the stove burner for 30 seconds. Serve cake at room temperature with sifted powdered sugar, berries and whipped topping of choice.