Chocolate Tea Cake

This cake originated in Los Angeles by Chef Michael Roberts. It has become my go-to recipe when I need a quick dessert. You can dress the cake up with a coating of ganache or just dust it with confectioner's sugar-either way you and your family or guests are going to love it!

• Ready In: 35 mins
• Serves: 8
• Yields: 1 cake

Ingredients

• 6  ounces  semisweet chocolate, chopped
• 1⁄2 cup butter, softened
• 2⁄3 cup sugar
• 3  eggs, room temperature
• 1⁄2 cup cake flour
•  confectioners' sugar, for dusting

Directions

1. Preheat oven to 350°F
2. Line a 9-inch round cake pan with parchment.
3. Melt the chocolate in the top of a double boiler or melt in the microwave. Cool.
4. Beat the butter until light and fluffy. Beat in sugar. Pour in chocolate and mix to combine.
5. Add eggs, one at a time, beating well after each addition.
6. Gently mix in the flour until it just disappears.
7. Pour into prepared pan, smooth the top, and bake about 25 minutes, until a tester comes out clean. Cool in pan on rack. Invert onto serving platter, peel paper and dust top with confectioners' sugar.