Elodie's Chocolate Cake

You need not be a purist and only use bittersweet chocolate, semi sweet is just as good and regular butter is fine if you don't want to buy unsalted. In Argentina, all butter; manteca is unsalted unless specified.

Ingredients:
10 oz Bittersweet chocolate; chop
1 c Unsalted butter
Cut into small pieces
5 lg Eggs
1 1/4 c Sugar
5 Tbsp All purpose flour
1 1/2 tsp Baking powder
Powdered sugar

Directions:
Preheat oven to 325~F. Butter and flour 10-inch- diameter springform pan with 2-3/4-inch-high sides. Stir in 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 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.) (Can be made 1 day ahead. Cover; let stand at room temperature.) Cut around pan sides to loosen cake. Release pan sides. Sift powdered sugar over cake; cut into wedges.