This recipe is very easy with delicious results. Beware, it is very rich. Serve with fresh whipped cream and berries.
1 cup butter, in pieces
1 1/2 cup semisweet chips
1 1/4 cup sugar
1 cup sifted, unsweet cocoa
Preheat oven to 350. Grease and flour a 10 inch springform pan.
Over low heat melt the chips and butter together, Set aside.
In a large bowl, mix together the cocoa and sugar. Whisk in the eggs. Then add the cooled butter and chocolate mixture.
Pour into pan. Bake for about 45 minutes.
Cool, cover and refrigerate. Can be made a day ahead.
*For variations: add 1-2 teaspoons orange zest or 1 Tablespoon espresso powder.