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Bittersweet Chocolate Cake

This cake is best eaten the next day. If you can't wait, make the cake in the morning and serve for dinner.

Makes 6 to 8 servings

7 ounces dark chocolate (70 percent cacao)

7 ounces (14 tablespoons) butter

2 cups sugar

5 large eggs

1 tablespoon cacao eau-de-vie or rum

4 tablespoons flour

Preheat oven to 400 degrees.

Lightly grease an 8-inch round cake pan.

Melt chocolate with butter in a double boiler or microwave. Do not overheat or the chocolate will seize and become stiff.

Add the sugar with a spoon. Let cool.

One at a time, beat eggs into the chocolate mixture. Add the cacao eau-de-vie or rum. Add the flour to the mixture and mix until blended.

Pour the dough into the cake pan.

Bake for 25 to 35 minutes, depending on your oven. The top should look set, but the inside should still be on the soft side. The top may poof up like a souffle but it will fall when cooled.

Let the cake cool down a bit, then turn out on a rack to cool completely.

Store cake in a plastic container and refrigerate. Serve at room temperature.

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