Flourless Chocolate Cake

Pre heat oven to 300, and make sure rack is in the middle of the oven.

Cut parchment paper the shape and size of the 9-inch round cake pan bottom.

Lightly butter the bottom and sides of the pan. Then place parchment on buttered bottom and lightly butter the parchment.

Take about ½ TBSP of cocoa and lightly tap it to cover bottom and sides of pan. Discard the remainder. Set pan aside.

In a double boiler, with water barely simmering and top pan not touching the water, melt the chocolate chips and butter until smooth and incorporated. Remove from heat and let cool 5 – 8 minutes while mixing the sugar mixture.

In the bowl of a stand mixer with whisk attachment, beat on medium-high the eggs, sugar, vanilla and water until pale, foamy, and about double in volume.

Reduce speed to low and pour in melted chocolate. Then increase speed to medium-high for 1 minute.

Add cocoa at a speed of medium-low, until just mixed about another minute.

Pour batter into prepared pan and bake for 40 – 45 minutes. A toothpick will look gooey with some small clumps, but it is important not to overcook.

Remove cake from oven and let cool completely in the pan on a metal rack.

Once cake is cooled completely, run a knife along the edges to loosen. Place a cake plate over the top of the cake pan, invert and gently tap until the cake falls from the pan. Remove parchment, wrap with plastic wrap and store in the refrigerator until one hour before serving.

The cake will last several days in the fridge so can be cut into quarters and then divided thereafter for the number of servings you want. It is much easier to rinse the knife with hot water, dry and cut each slice, rather than wrestle with a gooey knife.

Garnish with fresh fruit, whipped cream or ice cream.