- 7 ounces unsalted butter, cut into pieces
- 8 ounces bittersweet chocolate, chopped
- 6 large eggs, at room temperature
- 3/4 cup brown sugar
- 1 teaspoon frangelico or other liquor
- Powdered sugar for dusting the cake
Preheat oven to 350ºF. Oil the sides and bottom of a 9 inch square metal cake pan with olive oil. Line the bottom with a piece of parchment paper.
In a heatproof bowl, combine the butter and chocolates. Set the bowl over a pan of simmering water and stir occasionally until it’s melted and smooth. Remove from heat and set aside.
Whisk eggs, sugar and liquor in a mixer until the mixture triple its volume. Then, fold in the chocolate mixture until thoroughly incorporated.
Pour the batter into the prepared pan and smooth the top. Bake in the middle of the oven for about 35 minutes. The cake rises as it bakes and forms a crack on top.
Let cool completely and take it out from the pan to a serving plate. Dust the top with powdered sugar. Cut into squares and serve.