This is one of my signature desserts. I use it all year round!
Flourless Chocolate Cake
8 large eggs, cold
1 lb. bittersweet or semisweet chocolate, chopped coarsely (the better the chocolate, the better the cake, but I have done it with chocolate chips, and that works too)
2 sticks of butter or margarine, I use oil, at it is still good.
¼ strong black coffee or liqueur (opt)
Confectionary sugar or unsweetened cocoa for dusting cake, opt
Preheat oven to 3250F
Line bottom of spring form pan with parchment paper and oil the sides
Beat eggs for 5 minutes
Melt chocolate, butter, and coffee together.
Gradually fold in eggs
Bake for 20 minutes, or until done.
They suggest using a hot water bath to bake it, but I don’t and it is still good.
Technically, you should only use 7/8 cup of oil, but again, I use one cup