Chocolate Fudge Cake

1 pound (4 sticks) unsalted butter, cut into 12 pieces
8 ounces unsweetened chocolate, cut into 1/4-inch pieces
6 large eggs
2 2/3 cups sugar
1 teaspoon salt
2 teaspoons vanilla extract
2 1/3 cups all-purpose flour

Prepare 2 9-inch round cake pans;  butter the pans, line the bottoms with parchment paper, and butter the paper.

Set a rack in the middle of the oven and heat the oven to 350 F.

Melt the butter in a 2-quart saucepan over medium heat, swirling the pan occasionally so the butter melts quickly and evenly  Let the melted butter simmer for a few seconds, so it is really hot.  Remove from heat, add the chocolate, swirling the pan to submerge the chocolate.  Set the pan aside to allow the chocolate to melt while you prepare the other ingredients.

In a medium bowl, whisk the eggs to break them up.  Whisk in the sugar in a stream.  Whisk in the salt and vanilla, then whisk briefly until the mixture lightens a little.

Whisk the chocolate and butter mixture just until smooth.  With a rubber spatula, scrape the chocolate into the egg mixture and stir it in.  Fold in the flour.

Scrape the batter into the prepared pans and smooth the tops.

Bake the layers for 30 to 35 minutes, or until they are firm to the touch but not dry all the way through.  A toothpick inserted in the center should emerge with some batter still clinging to it but not completely wet.  Cool the layers in the pans on racks for 10 minutes, then unmold onto racks to cool completely.

Makes 2 9-in round layers.

From Perfect Cakes by Nick Malgieri