Ingredients
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
1/4 cups heavy cream
8 ounces bittersweet chocolate, chopped
5 large eggs
1 cup granulated sugar
Confectioners sugar, for dusting
for the whipped cream
1 cup heavy cream
1/2 cup crème fraîche or sour cream
1/4 cup confectioners’ sugar, plus more for dusting
Directions
Heat oven to 350F. Butter a 9-inch spring form pan and dust with cocoa powder.
In a medium saucepan, heat the butter with 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 together the eggs, granulated sugar, and cocoa powder; 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. Dust with confectioners sugar.
To make the whipped cream, using an electric mixer, beat the heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Serve with the chocolate cake.
