# What You Need:
→ Chocolate Mixture
01 - 8 oz unsalted butter
02 - 6 oz semisweet chocolate, chopped
→ Batter
03 - 4 large eggs, at room temperature
04 - 2 cups granulated sugar
05 - 1/2 cup all-purpose flour
06 - 2 tbsp unsweetened cocoa powder
07 - 2 tsp vanilla extract
08 - 1/4 tsp kosher salt
→ For Serving (optional)
09 - Vanilla ice cream or lightly sweetened whipped cream
# How To Make It:
01 - Preheat oven to 325°F. Generously butter a 2-quart baking dish and set aside.
02 - In a heatproof bowl over simmering water, melt butter and semisweet chocolate together, stirring until smooth. Remove from heat and allow to cool slightly.
03 - Using a stand mixer fitted with paddle attachment, beat eggs and sugar on medium-high until thick, pale, and forming a ribbon, about 5 to 10 minutes.
04 - Reduce mixer speed to low. Add vanilla extract and kosher salt, then pour in the cooled chocolate mixture, mixing until just combined.
05 - Sift together flour and cocoa powder. Gently fold into the batter using a spatula until just incorporated.
06 - Pour batter into prepared baking dish. Place dish inside a larger roasting pan and add hot water until halfway up the sides of the baking dish. Transfer to oven and bake for 1 hour, until top is set and crackly but center remains soft.
07 - Remove baking dish from water bath and let cool at least 15 minutes. Serve warm, ideally with vanilla ice cream or whipped cream.
