Bitter Chocolate Cake - cooking recipe

Ingredients

sugar
1 cup butter
12 ounces bittersweet chocolate, best quality
1 1/4 cups sugar
4 extra-large eggs
1 tablespoon all-purpose flour
lightly sweetened whipped cream

Preparation

Preheat oven to 320F.
Butter a 9 inch springform pan.
Sprinkle bottom and sides with sugar.
Tap out excess.
Wrap foil around bottom and 2 inches up around outside of pan.
Combine butter and chocolate and melt, stirring until smooth.
Whisk eggs and sugar in a large bowl to blend.
Mix in flour.
Stir in warm chocolate and pour into pan.
Set springform pan into a larger baking pan and pour enough boiling water in baking pan to come 1/2 inch up sides of cake.
Bake until top is firm and toothpick inserted in center come out with a few moist crumbs attached, about 1 hour.
Remove from water and cool completely.
Transfer to platter; release pan sides.
Serve with whipped cream.
(a few choice raspberries wouldn't be totally out of place here either.).