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Preheat your oven to 375 degrees. Spray a 9-inch springform pan with non-stick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray as well, then set the pan aside.
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Place 8 ounces of chocolate and 1 cup (2 sticks) of butter in a large microwaveable bowl. Melt the chocolate with the butter, stirring often, until completely blended. Add sugar and mix well. Then add your eggs, one at a time, whisking well after each addition. Sift your cocoa into the bowl and then stir until just blended.
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Pour batter into the prepared pan and bake 35 to 40 minutes, or until cake has risen to the top and formed a thin crust. (The cake should be firm in the middle when done.)
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Cool for 10 minutes then invert onto a plate and remove the springform pan. Remove parchment paper and let cake cool completely.