Bitter Chocolate Cake

• sugar
• 1 cup butter
• 12 ounces bittersweet chocolate, best quality
• 1 1/4 cups sugar
• 4 extra-large eggs
• 1 tablespoon all-purpose flour
• lightly sweetened whipped cream

1. Preheat oven to 320F.
2. Butter a 9 inch springform pan.
3. Sprinkle bottom and sides with sugar.
4. Tap out excess.
5. Wrap foil around bottom and 2 inches up around outside of pan.
6. Combine butter and chocolate and melt, stirring until smooth.
7. Whisk eggs and sugar in a large bowl to blend.
8. Mix in flour.
9. Stir in warm chocolate and pour into pan.
10. Set springform pan into a larger baking pan and pour enough boiling water in baking pan to come 1/2 inch up sides of cake.
11. Bake until top is firm and toothpick inserted in center come out with a few moist crumbs attached, about 1 hour.
12. Remove from water and cool completely.
13. Transfer to platter; release pan sides.
14. Serve with whipped cream.
15. (a few choice raspberries wouldn't be totally out of place here either.).

sugar, butter, bittersweet chocolate, sugar, eggs, flour, whipped cream

Taken from www.food.com/recipe/bitter-chocolate-cake-63011 (may not work)