And FYI this recipe is gluten-free, my friends!
Oh and while typing up this recipe I realized I used HALF the butter it called for, and it still turned out great. See, even when you are an idiot you don't mess it up!
If you are a chocolate person, and by that I mean if you have a pulse, you will want to make this cake. It's rich and smooth and frankly, quite easy. Your friends and family will feel like they're sitting in a restaurant and not at your kitchen table. And let's be honest, don't we love it when people fawn all over you complimenting your cooking?
Chocolate Idiot Cake
By David Lebovitz
10 oz. bittersweet or semisweet chocolate, chopped
7 oz. butter (14 tablespoons), cut into pieces
5 eggs, at room temperature
1 cup sugar
Cocoa powder, for dusting pan
Preheat your oven to 350 degrees. Butter a 9 or 10 inch cake pan and dust with cocoa powder. Melt 10 oz. bittersweet or semisweet chopped chocolate with 14 tablespoons butter in a double boiler or in the microwave. In a separate bowl, whisk together 5 eggs and 1 cup sugar. Pour in melted butter and chocolate and whisk thoroughly. Pour into prepped cake pan and cover tightly with foil. Place in a large roasting pan and fill roasting pan with hot water that comes about halfway up the side of the cake pan. Bake at 350 degrees for an hour and 15 minutes (until your finger can lightly touch the center and come away clean). Serve in thin slices.