THE BEST FLOUR-LESS CHOCOLATE CAKE EVER

Today is Suzie‘s birthday, so I’m posting recipe for the densest, richest chocolate cake ever.

Suzie in Benalmedina Spain

I often make it for birthdays and other special events. It is very short, like a French chocolate cake. It can be topped with some powdered sugar sifted through a paper doily and accompanied by whipped cream.

This cake resembles chocolate fudge when it’s done. You can make it more cake-like by adding 1/4 cup flour to the egg mixture. Of course, they it won’t be flour-less.

Flour-less Chocolate Cake

8 eggs

1 pound bittersweet chocolate, chopped

½ pound butter (2 Sticks ) cubed

¼ cup strong coffee or liqueur (Grand Marnier is good)

325 F

 8” springform pan for 22-25 minutes or

9” springform pan for 18- 20 minutes

Line pan with parchment. Wrap the outside in foil.

Beat eggs with wire whisk attachment for 5 minutes. Melt chocolate and butter. Adding coffee or liqueur. Fold chocolate and egg foam mixtures together. Scrape into prepared pan and smooth surface. Bake in pan with boiling water half way up (this is a bain marie). Cool in pan then refrigerate overnight.