This is like eating a baked truffle. The addition of liqueurs, nut or fruit garnishes would provide a nice complement to the milk chocolate base.
3 cups (18 oz) Collection Etienne 38% Cacao Milk Chocolate, chopped
1/4 cup water
3 large eggs
1/3 cup sugar
1/3 cup all-purpose flour
Preheat oven to 325°F. Line an 8-inch cake pan with parchment.
Melt chocolate and water in top of double boiler over low heat, stirring constantly until smooth. Set aside and keep warm.
Beat eggs and sugar on high speed until pale and thick, about 5 minutes. Add melted chocolate and mix on low speed until smooth. Mix in flour just until incorporated. Pour into prepared pan and bake in preheated oven for 45-50 minutes. Top should be puffy and cracked and edges set but center will test wet.
Cool on rack. Loosen cake from pan by running a thin blade around the edges.
Invert onto plate. Cake can be served warm for a runny texture, room temperature for a soft texture, or the next day for a firm texture. This cake also freezes well. Cut with a long bladed knife dipped in hot water and wiped clean before cutting each piece.