*This recipe was originally published in Food in Vogue
Diane von Furstenberg’s Mother’s Chocolate Cake
6 ounces unsweetened chocolate
1.5 sticks butter
1 teaspoon vanilla
1 cup sugar
1 cup flour
Preheat the oven to 400 degrees.
Melt the chocolate and butter together over low heat, mix and set aside. Beat the eggs well in the large bowl of an electric mixer. Add the vanilla, then add the sugar slowly in small amounts, beating well after each amount. Add the flour gradually, again beating well after each amount. When the mixture is thoroughly blended, add the melted chocolate and butter and mix again. Grease the bottom of a ten-inch, springform pan, pour in the batter. Bake approximately 25 minutes or until the sides shrink very slightly and the center is no longer soft to the touch. Let the cake cool entirely in its pan, set on a rack. Then unfold it and serve with fresh cream or ice cream.
*For the full story with Julie Ann Orsini, Click Here