1. Heat the oven to 375º F, and butter a 9-inch springform cake pan. Line the base of the pan with parchment, and butter that too.
2. Chop the chocolate and combine with the butter in a microwaveable bowl. Microwave for 30 seconds, check on it, then continue to microwave in 30 second increments, stirring in between. Microwave until all is melted and smooth.
3. Pour sugar into a medium sized bowl.
4. Add the eggs one at time, mixing very well after each (you can use electric or hand whisk) Mix in the cocoa powder. Add in the melted chocolate/butter mixture. Whisk until all combined. At this point your batter should be super smooth.
5. Pour batter into your prepared cake pan and bake for about 25 minutes. When it’s done, the center of the cake should look set and shiny, and a little bit crackly on top.
6. Let the cake cool in its pan on a rack for 15 minutes; then carefully take it out of the pan. The cake will deflate slightly as it cools. Allow to cool completely, for at least an hour, before you serve.
7. Serve in wedges at room temperature with whipped cream, ice cream or a glass of cold milk:)
