Flourless Chocolate Cake

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

Directions:

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

Flourless Chocolate Cake

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