Milk Chocolate

Method

1. 1

   Preheat oven to 325°F. Line an 8-inch cake pan with parchment.

2. 2

   Melt chocolate and water in top of double boiler over low heat, stirring constantly until smooth. Set aside and keep warm.

3. 3

   Beat eggs and sugar on high speed until pale and thick, about 5 minutes. Add melted chocolate and mix on low speed until smooth. Mix in flour just until incorporated. Pour into prepared pan and bake in preheated oven for 45-50 minutes. Top should be puffy and cracked and edges set but center will test wet.

4. 4

   Cool on rack. Loosen cake from pan by running a thin blade around the edges.

5. 5

   Invert onto plate. Cake can be served warm for a runny texture, room temperature for a soft texture, or the next day for a firm texture. This cake also freezes well. Cut with a long bladed knife dipped in hot water and wiped clean before cutting each piece.