From Real Simple
Hands-on time: 20 minutes
Total time: 2 hours (including cooling)
1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
1/4 cup unsweetened cocoa powder, plus more for the pan
1 1/4 cup heavy cream
8 oz bittersweet chocolate, chopped
5 large eggs
1 cup granulated sugar
1/2 cup creme fraiche or sour cream
1/4 cup confectioners' sugar, plus more for dusting
Heat oven to 350 F. butter a 9-inch springform pan and dust with cocoa powder.
In a medium saucepan, heat the butter with 1/4 cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
In a medium bowl, whisk in the chocolate mixture.
Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. run a knife around the edge of the cake before unmolding.
Using an electric mixer, beat the remaining 1 cup of heavy cream with the creme fraiche and confectioners' sugar until soft peaks form. Dust the cake with confectioners' sugar and serve with the whipped cream.
To MAKE AHEAD:
The cake can be baked up to 2 days in advance; refrigerate covered. Before serving, bring the cake to room temperature, dust it with the confectioners' sugar, and whip the cream.
This is SO GOOD. You only need it once a year.
I like to pass my Real Simple magazines on to other people at church to enjoy, so I often type up the recipes I like here on the blog so I can easily find them.