Ingredients

serves 8

　　1/2 cup (1 stick) unsalted butter, plus more for the skillet

　　4 ounces semisweet chocolate, chopped

　　1/2 cup all-purpose flour

　　1/2 cup unsweetened cocoa powder

　　1/2 teaspoon baking powder

　　Pinch of salt

　　4 large eggs, room temperature

　　1 teaspoon pure vanilla extract

　　1 cup sugar

　　

Step 1

Preheat the oven to 350°F. Butter an 8-inch seasoned cast-iron skillet; set aside. Place the chocolate and butter in a medium heatproof bowl. Set it over a pan of simmering water; stir until almost melted. Remove from heat; let cool, stirring. Set aside.

　　

Step 2

Into a medium bowl, sift together the flour, cocoa, baking powder, and salt. Sift again, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and vanilla until thick and pale, about 6 minutes. Beat in the sugar until fluffy. Stir in the chocolate mixture. Fold in the dry ingredients until just combined.

　　

Step 3

Pour the batter into the prepared skillet. Bake until the spoon bread is set but still soft in the center, about 40 minutes (cook less for a more molten center). Let cool 10 minutes; serve warm in the skillet.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.