This simple cake is lightly dusted with powdered sugar and can be served with berries, crème anglaise or raspberry coulis. It is light enough for breakfast, a snack or dessert.
¼ cup butter
4 oz semisweet chocolate, broken into pieces
¾ cup superfine sugar
¾ cup flour, sifted
½ teaspoon salt
Preheat oven to 325F. Line a 9-inch cake pan with parchment paper and grease the sides.
Melt the butter and chocolate in a double broiler. Once melted, stir to combine, and set aside to cool.
In a medium bowl, beat the eggs with the sugar until light. On a low speed, blend in the sifted flour and salt. Add the cooled chocolate mixture, blending until just combined.
Pour the mixture into the prepared cake pan and bake for 18-20 minutes.
Allow to cool completely before serving.