Double-Shot Chocolate Cake
10 ounces unsalted butter
10 ounces bittersweet chocolate, broken into small pieces (recommended brand: Godiva dark)
¾ cup plus 3 tablespoons extra-fine granulated sugar
2 tablespoons Dutch-style cocoa (recommended brand: Hershey’s Premium European-Style)
8 large eggs
1 teaspoon vanilla extract
Confectioners’ sugar
Sweetened whipped cream or best-quality vanilla ice cream
Preheat the oven to 350°.
Butter a 10-by-1½-inch heavy-duty round cake pan. Line the bottom with parchment cut to fit. Butter the parchment. Set aside.
Fill a 16-by-11-inch roasting pan with 1 inch of hot water, place the roasting pan on a baking sheet, and put it into the oven.
In the top of a double boiler, melt the butter with the chocolate. When the ingredients are melted, remove
