Ingredients
8 ounces bittersweet chocolate chips
1 cup of butter (2 sticks), roughly chopped
1 1/4 cups sugar
6 eggs
1 cup unsweetened cocoa powder
Directions
Preheat the oven to 375 degrees Fahrenheit.
Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom of the pan with a circle of parchment paper.
Spray the parchment paper with cooking spray and then set the pan aside.
Place chocolate and butter in a medium saucepan over medium low heat.
Stirring often, melt chocolate with butter until completely blended.
Remove from heat and transfer to a large bowl. (Alternatively, the microwave may be used to melt the butter with the chocolate, if desired).
Add sugar and mix well.
Add eggs one at a time, whisking well after each addition.
Sift cocoa into bowl and stir until just blended.
Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and the top has formed a thin crust. The cake should be just firm in the center when done.
Cool for 10 minutes, then invert onto a plate, removing sides of springform pan.
Remove and discard parchment paper. Set cake aside to cool completely.