WbLL- what boredom looks like...

I made this easy cake--which can also be used to make madeleines,my favorite accoutrement for petit dejeuner--for a dinner party.  Also, just to spice it up a bit, I swirled in some chocolate.  With a bit of powdered sugar, this cake was perfect for a little bit of sweetness after a meal dinner, or with afternoon tea.  Classic genoise cake uses the only the whipping of the eggs as a leavener, but I am American, and like it when things are a bit easy, so I use baking powder.

1 cup butter (softened)

1 cup sugar

4 eggs (room temperature)

1 ½ cup flour

1 tsp vanilla extract

1 ½ tsp of baking powder

½ tsp salt

4 oz dark chocolate

Preheat oven to 350 degrees.  In a large bowl, cream together the butter and sugar.  If you want to roll up your sleeves and whisk by hand, feel free, or go for the electric mixer.  Next, beat eggs in one by one, and here is where I love modern technology, because you are going to beat the mixture a lot.  You want to get as much air into the mixture as possible, so really apply the elbow grease.  In another bowl sift together the dry ingredients (the flour, salt, and baking powder).  Then gently fold the flour in by thirds, until completely incorporated.  In a double boiler, melt the dark chocolate.  While that is melting,  butter and flour a bundt pan.  Pour the batter into the prepared bundt pan, spreading it out so that it is even.  Then swirl the chocolate in, using a butter knife. Bake until the top is golden about 20 minutes, or until a toothpick comes out clean when you prick it. Remove and allow to cool.