SERVES 10 TO 12 HANDS-ON 20 MINUTES TOTAL 2 HOURS, 30 MINUTES, INCLUDING COOLING Ingredients 1 cup unsweetened cocoa plus more for dusting 8 ounces bittersweet chocolate, chopped 1 cup unsalted butter 1-1⁄2 cups sugar 1⁄8 teaspoon ground cinnamon (optional) 6 large eggs Vanilla ice cream or sweetened whipped cream, for serving
Preheat the oven to 350˚F.
Lightly butter the bottom and sides of a 10-inch spring-form pan. Dust bottom and sides with the cocoa, shaking to remove excess.
Combine the bittersweet chocolate and butter in a large bowl. Microwave for 1 minute or until completely melted and smooth, stirring at 30-second intervals. (Alternately, melt in a small metal bowl set over a saucepan of simmering water, stirring until smooth.) Let cool slightly. Whisk in the sugar and cinnamon, if desired. Whisk in the eggs, 1 at a time, whisking well after each addition. Sift the remaining 1 cup cocoa over the mixture, and whisk until just combined.
Pour the batter into the prepared pan, and bake 30 to 35 minutes or just until barely set. Transfer to a wire rack; let cool for 10 minutes. Run a knife around the edges to loosen, and remove sides. Remove to a serving platter, and let cool completely. Dust with additional cocoa or powdered sugar. Serve with ice cream or sweetened whipped cream, if desired.
Last note: I always sweeten my homemade whipped cream with a little powdered sugar and a touch of vanilla extract. Excerpted with permission from: <a target="_blank" href="https://www.amazon.com/gp/product/0848757637/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0848757637&linkCode=as2&tag=craftfocom-20&linkId=410453421ec485d0fe976e619d5c9ae9">Martina's Kitchen Mix: My Recipe Playlist for Real Life</a>.