Gateau au Chocolat Grand-Mere (Grandmother's Chocolate Cake)

My daughter in law requested that I try this recipe. My son referred to this cake as "a brownie on crack." This is a special treat for special occasions! My advice would be to slice very thin slices. It's super rich. From the Paris Sweets Cookbook.

2 stick unsalted butter, cut into 16 pieces

8 oz. bittersweet chocolate, finely chopped

3/4 cup sugar

4 large eggs, room temperature

1/4 cup all purpose flour

Optional toppings:  whipped cream, creme fraiche or vanilla ice cream

Center a rack in the oven and preheat the oven to 300 degrees. Butter an 8 inch square pan and line it with aluminum foil. Have ready a larger pan that can hold the cake pan and water.

Put the butter in a heavy medium saucepan, then add the chocolate and the sugar. Place the pan over medium low heat and, stirring almost constantly, heat until the butter, chocolate and sugar are melted and well blended. Remove the pan from the heat and set it on the counter for 3 minutes.

One by one, stir the eggs into the chocolate mixture, using a whisk. Sift the flour over the mixture and stir it in as well. Rap the saucepan on the counter to deflate any air bubbles and pour the batter into the prepared pan.

Put the cake into the larger pan, fill the larger pan with enough hot water to come halfway up the sides of the cake pan and place both pans into the oven. Bake for 35-40 minutes or until the cake is set on top and a knife inserted in the center comes out streaky, but not wet.

Lift the cake pan out of the water bath and place it on a rack to cool to room temperature.  Chill the cake for at least 1 hour before unmolding.

When the cake is cold, gently turn it over onto a serving platter, lift off the pan and carefully remove the foil. The cake is meant to be served upside down, with its sleeker side facing the world. Top with desired toppings, but it's perfect just as is. Enjoy!