I posted this recipe years ago, but wanted to repost with a few updates including a new photograph. This cake is quick, easy, and delicious with a little homemade whipped cream.
1 3/4 sticks unsalted butter
1 cup milk or semi-sweet chocolate chips*
2/3 cup brown sugar
5 large eggs, cold
3 Tablespoons all purpose flour
Pinch of salt
1. Preheat the oven to 400 degrees. Generously butter a 9-inch round cake pan with 2 inch high sides and dust with flour.
2. Melt the butter and chocolate chips in a heavy saucepan over low heat. Off heat, whisk in the sugar and eggs one by one. Stir vigorously two or three times, then gently whisk in the flour and salt. Pour batter into the pan and rap pan once against the counter.
3. Bake about 20 minutes, or until a knife inserted into the center of the cake comes out clean. Run a knife around the edge of the pan, cool 10 minutes, then unmold and cool right side up on a rack. (The cake puffs up when it comes out of the oven, then settles down as it cools.)
*Semi-sweet chocolate chips will give the cake a darker chocolate flavor than milk chocolate chips.
This cake is fabulous and so quick and easy. I have made this cake with gluten free flour when serving to someone on a gluten-free diet. No need to frost this cake. It is rich and flavorful on its own, but I do like to whip a little cream to serve with it.
Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned food blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
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