Ingredients
7
oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1/2
cup Dutch-process unsweetened cocoa powder
1
1/4 cups all-purpose flour
3/4
cup well-shaken buttermilk
Unsalted butter for greasing griddle
Directions
2.
Bring cream to a boil in a 1-quart saucepan, then pour hot cream over chocolate in a bowl, gently whisking until smooth. Keep warm or at room temperature.
4.
Sift together cocoa, flour, sugar, baking soda, and salt into a large bowl, then whisk in eggs, yolk, buttermilk, oil, and vanilla until combined well.
5.
Heat a griddle or nonstick skillet over moderately low heat and lightly coat with butter.
6.
Working in batches of 2 or 3, pour 1/4 cup batter per cake onto hot griddle and cook until bubbles appear on surface, 1 to 2 minutes. Flip cakes with a large spatula and cook until tops spring back when pressed gently, about 1 minute more. Transfer to a plate and loosely cover with foil to keep warm. Add 1/2 teaspoon butter to griddle between batches.
7.
Serve cakes in stacks, topped with chocolate sauce.
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