PREHEAT THE OVEN TO 350*

Butter an 8-inch cast iron skillet or oven-proof saute pan.

Combine the chocolate and butter in a heat-proof bowl.

Set the bowl over a pan of simmering water.

Stir often until almosted melted.

Remove from the heat and set aside until cool.

In a medium bowl, sift together the flour, cocoa, baking powder and salt.

Using an electric mixer, beat the eggs and vanilla until thick and pale , about 6 minutes.

Beat in the sugar until fluffy.

Stir in the cooled chocolate mixture.

Fold in the dry ingredients by hand, until just combined.

Pour the batter into the prepared skillet.

Bake until the spoon bread is set but still soft in the center.

Let it cool 10 minutes, then serve warm from the skillet.

PREHEAT THE OVEN TO 350*F