Instructions

1. Heat oven to 375 F and grease an 8” round cake pan (with butter or coconut oil). Line the bottom of the pan with a round of parchment paper and butter the top of the paper, too.

2. Put the chocolate and butter in a medium microwaveable bowl, then microwave on high for 30 seconds at a time, stirring, until melted. When mixture is smooth, add the sugar, stirring to incorporate. Set aside to cool for 5 minutes.

3. Then, add eggs one by one, stirring well after each. Add the flour and stir to mix well. Pour the batter in your pan and bake for 25 minutes, until the center of the cake looks set and top is lightly cracked.

4. Remove from oven and set on a cooling rack. Let cool for 15 minutes, then carefully turn out onto a baking sheet lined with aluminum foil, then flip back onto your serving plate. Cool completely before serving, with ice cream or whipped cream. Store covered at room temperature for three days or refrigerated for five.