Flourless Chocolate Cake

I’ve ordered flourless chocolate cake many times in restaurants.  It’s the perfect ending to special meal out.  I love the dark, rich, chocolatey goodness!  I decided to make one for our family Christmas meal.  It was delicious, and I’ve since made it a second time (though it’s just a week after Christmas).  In fact, I’m quite sure it will make a regular appearance at family dinners from now on.  Though it looks like a complicated gourmet dessert, it is really very easy.  The prep doesn’t even require a mixer, just stir it together with a whisk!  I served it with a scoop of raspberry chocolate chip ice cream and a drizzle of chocolate syrup.  YUM!

Ingredients:

4 ounces good-quality bittersweet or semi-sweet chocolate.  I used Ghirardelli.

1 stick butter (1/2 cup) do not use margarine

3/4 cup sugar

3 eggs

1/2 cup cocoa

Directions:

Preheat oven to 375 degrees.  Butter an 8 or 9 inch cake pan, and cut a circle of parchment to fit the bottom.  Tracing it with a pencil is an easy way to get it to fit perfectly.  Butter the parchment as well.

In a double boiler, or in a bowl set over simmering water place the stick of butter.  Break or chop the chocolate into small pieces and add to double boiler with the butter.  Stir with a whisk until smooth.

Remove from the heat and stir in 3/4 cup sugar.  Whisk to combine.

Stir in the 1/2 cup cocoa, whisking it in until smooth, then add the eggs.  Stir mixture with the whisk until all is smooth.

Pour into the prepared pan and bake for 25 minutes or so until the top is dry and has formed a thin crust.  Cool the cake in the pan for about 5 minutes, then invert onto a serving plate.

Dust cake with additional cocoa and top with ice cream, whipped cream, or fresh berries.  Drizzle with chocolate sauce if desired.