- 2 eggs
- 1 1/3 cups sugar
- 1/2 cup cake or all purpose flour
- 1/8 tsp. salt
- 1/2 cup melted butter
- 4 Tbsp. unsweetened cocoa
- 1 Tbsp. vanilla sugar (-or- substitute 1 tsp. vanilla extract)
Preheat oven to 350º. Lightly butter a round 8” or 9” springform or cake pan.
Whisk together the eggs and sugar. Gradually mix in the flour and salt.
Pour batter into prepared pan. Cook in 350º oven for 25 minutes. Check for doneness; the edges of the cake should be crisp but the center still moist and sticky (Tip: A good test is to insert a toothpick first into the cake’s edge: it should come out clean.
Then, insert it into the center of the cake. It should come out smeared with gooey, melting chocolate). Do not overcook (but if you do, you’ll have stellar brownies as a compensation prize!).
Dust with powdered sugar and serve with whipped cream, if desired.
Yield: 6-8 servings, for people with restraint.