INGREDIENTS
1 cup unsalted butter
4 large eggs
2 cups white sugar
3/4 cup dutch cocoa powder
1/2 cup all purpose flour
3 tsp vanilla extract
2 tsp coffee extract (optional)
vanilla ice cream for serving
DIRECTIONS
Preheat the oven to 325 degrees. Lightly butter a nine inch oven-safe skillet. Melt the butter and set aside to cool. Sift the cocoa powder and flour together and set aside. In a mixer, beat the eggs and sugar on medium-high speed to for five to ten minutes, until very thick and light yellow. After ten minutes, reduce the speed to low and add the vanilla, coffee extract, and the cocoa powder and flour mixture. Mix very slowly until everything is just combined. Slowly pour in the cooled butter and mix again until just combined. Pour the mixture into the skillet and place over a larger baking pan. Add warm water to the pan until it comes halfway up the side of the dish. Carefully place it into the oven, making sure not to slosh the water around and bake for sixty minutes. When it's time to take it out, it's going to look like it's under-baked, that's normal. Remove the skillet from the water and place into the fridge to cool. Serve in the skillet with ice cream on the side.
