Ingredients: 

• 1 ¼ Cups semisweet chocolate chips
• 1 stick unsalted butter
• 3/4 Cup granulated sugar
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 3 large eggs plus 1 egg yolk
• 1/2 Cup Dutch-process cocoa
• 1/2 Cup heavy cream, chilled

INSTRUCTIONS:

1. Heat oven to 350°F. Spay an 8-inch round, 3-inch-deep cake pan. Line the bottom with parchment and spray again.
2. Melt chocolate chips and butter, stirring until smooth.
3. Whisk in sugar, salt, and vanilla. Let cool slightly.
4. Add eggs and yolk; whisk until smooth. Whisk in cocoa powder. Batter will be thick.
5. In a small bowl, whip heavy cream to medium peaks.
6. Gently fold whipped cream into the batter.
7. Pour batter into pan and smooth the top.
8. Bake 25–30 minutes, until puffed, edges are set, center won't be completely set .
9. Remove from oven and let cool in pan 10 minutes. The cake will deflate slightly.
10. Run a knife around the edges so it unmolds easier when ready to serve, then cool completely.
11. Cover and refrigerate at least 6 hours or overnight (keeps up to 3 days).
12. Serve chilled. Slice with a hot, clean knife. Dust with powdered sugar and top with whipped cream, ice cream, or berries if desired.

Originally printed in the February 2026 issue of Simply Local Magazine

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