- Place the chocolate and sugar in a heavy-bottomed, 8-inch (20 cm) springform pan.
- Beat on high speed (at least 2 minutes) until very smooth.
- Beat in cream and vanilla.
- Beat in the eggs one at a time, until well blended.
- Melt the cocoa and salt in a medium saucepan over low heat. (I just don’t know how to tell, so put it on a simmering-medium heat.) Whisk the melted cocoa and salt into the chocolate mixture. (Serves 1.)
Place the bowl of a stand mixer (or a hand mixer) into a pot of hot water, bring it to a simmer, then turn the heat off, and allow it to come up to a rolling boil. Pour about 1/3 cup (70 ml) of the mixture into the dough. Make a well in the center of the dough. Then pour in the cream and the chocolate mixture and, using a rubber spatula, fold it into the dough, starting with the sides of the dough, and working your way toward the center. Gently fold the dough around the filling so that the sides are sealed and the center is coated.
Pour the dough into a greased 12-inch (30-cm) skillet. It will rise slowly.
When it is almost doubled in size, it is ready to be baked.
Cook until a toothpick inserted into the center comes out clean (about 20 minutes).
Let cool on a wire rack for about 20 minutes, then gently slide the base of the baking dish out of the skillet and onto a wire rack. Set the skillet on the lower rack and let cool.
Top with chopped nuts or graham crackers and serve warm.
Recipe from American Dining and Grocery Magazine’s “The Dining Guide to Grocery Shopping”. ©2002 American Dining & Grocery Magazine.