Orangette Chocolate Cake

Preheat the oven to 375 degrees, and butter an 8-inch round cake pan. Line the bottom of the pan with a round of parchment paper, and butter the paper too.

Put the chocolate and butter in a medium microwavable bowl. Microwave on high for 30 seconds at a time, stirring often, until just smooth. (Alternatively, you can melt the chocolate and butter in a double boiler or a heatproof bowl set over, but not touching, barely simmering water.) When the mixture is smooth, add the sugar, stirring well to incorporate. Set the batter aside to cool for 5 minutes. Then add the eggs one at a time, stirring well after each addition. Add the flour and stir to mix well. The batter should be dark and silky.

Pour the batter into the prepared pan, and bake for about 25 minutes, or until the top is lightly crackled, the edges are puffed, and the center of the cake looks set. I usually set the timer for 20 minutes to start with, and then check the cake every 2 minutes after that. Remove the cake from the oven to a cooling rack, and let it cool in the pan for 15 minutes. Carefully turn it out of the pan and then flip it onto a serving plate so that the crackly side faces up.

Cool completely before serving, preferably with lightly sweetened whipped cream.

Notes This cake can be kept at room temperature, sealed in plastic wrap, for up to 3 days, or it can be refrigerated for up to 5 days. This cake freezes surprisingly well and its texture and flavor are actually improved by freezing. To freeze it, wrap it tightly in plastic wrap and then foil and it will keep for up to a month. Before serving, defrost at room temperature for 24 hours, still fully wrapped.

Serves 8