Rich Chocolate Brownie Cake

This is for chocolate lovers:

Rich Chocolate Brownie Cake

Williams-Sonoma Holiday Entertaining Cookbook (page 221)

1/2 C (4 oz/ 125 g) unsalted butter, at room temperature

1 C (8 oz/250 g) sugar

2 large eggs, slightly beaten

1 tsp. vanilla extract (essence)

1/8 tsp. salt

3/4 C (4 oz/125 g) all-purpose flour

4 oz (125 g) good-quality semisweet (plain) or bittersweet chocolate, at least 61 percent cacao, coarsely chopped (the one I made was just semi-sweet Nestle morsels)

Confectioners' sugar for dusting

Preheat oven to 350 F/180 C. Line an 8-in (20-cm) round cake pan with a piece of aluminum foil, allowing teh edge to overlap the pan. Using a pastry brush, lightly butter the foil.

In a large bowl, using an electric mixer, beat the butter until light and fluffy, about 1 minute. Add the sugar and beat until well blended. Add the eggs and vanilla and beat again until well blended. Add the salt and 1/4 C (1.5 oz/ 45 g) of the flour and beat well. Add the remaining flour in two batches, beating well after each addition.

Melt the chopped chocolate in the top of a double boiler set over (but not touching) gently simmering water. (I just melted my chocolate chips in the microwave.) Remove from heat and let cool slightly, 2-3 minutes. Add it to the cake batter and beat until well blended and creamy. Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake until the cake is puffed and a toothpick inserted into its center comes ou clean, 20-25 minutes.

Transfer to a wire rack and let cool completely. Using the edge of the foil, lift the cooled cake out of the pan. Invert the cake onto a cake stand or cake plate and peel off teh foil. Turn the cake right side up. Place a stencil of your choice on top, and then sift the sugar over the stncil to create a pattern. Carefully lift off the stencil. Enjoy!