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Here it is - the perfect chocolate cake. This dessert is so simple to prepare, but very delicious. Your guests will be impressed with the dense, moist, rich texture of this cake. No need to frost - I use a dusting of powdered sugar. I like to pass freshly whipped cream and fresh berries for garnish. Note - this recipe requires a springform pan. 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 1 cup (2 sticks) unsalted butter, cut into small pieces 5 large eggs 1 1/4 cups sugar 5 tablespoons all purpose flour 1 1/2 teaspoons baking powder Powdered sugar, Preheat oven to 325. Butter and flour 10 inch diameter springform pan with 2 3/4 inch high sides. Stir chocolate and butter in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Beat eggs and 1 1/4 cups sugar in large bowl until well blended and beginning to thicken. Sift flour and baking powder over eggs and fold in. Gradually fold in chocolate mixture. Transfer batter to prepared pan. Bake cake 20 minutes. Cover edges of pan with foil. Bake until tester inserted into center comes out with moist crumbs still attached, about 30 minutes longer. Uncover cake; cool in pan on rack (cake will fall as it cools). Cut around pan sides to loosen cake. Release pan sides. Sift powdered sugar over cake; cut into wedges. Garnish with whipped cream and berries when serving, if desired.

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