CHOCOLATE SPOON BREAD

CHOCOLATE SPOON BREAD

4 ounces bittersweet chocolate
1/2 cup unsalted butter
1/2 cup all-purpose flour
1/2 cup good-quality cocoa powder
1/2 teaspoon baking powder
Pinch salt
4 whole eggs, room temperature
1 teaspoon good-quality vanilla extract
1 cup granulated sugar

Preheat oven to 325 degrees.

Heat chocolate and butter together in microwave or double boiler until
Melted. Stir to combine and set aside to cool to room temperature.

Sift together flour, cocoa, baking powder and salt and set aside. In bowl of
Mixer or using a hand mixer, beat eggs and vanilla on high until thick and
Pale, about 6 minutes. Reduce mixer speed to medium and add sugar. Continue
Mixing until mixture is light and fluffy.

With mixer on the lowest setting, stir in chocolate and butter mixture. Fold
In dry ingredients by hand until just combined.

Spoon batter into a buttered 8-inch cast-iron skillet. Bake about 22 to 24
Minutes, until center is set and a pick inserted comes out clean.

Serve warm with your favorite ice cream or fresh whipped cream and berries.

Makes 10 6-ounce servings.