BEST. FLOURLESS. CAKE. EVER!
PREHEAT OVEN TO 375. GREASE 8 INCH ROUND TART PAN (I USE 9″ TART PAN WITH REMOVABLE BOTTOM)
IN DOUBLE BOILER MELT:
4 OUNCES BITTERSWEET CHOCOLATE CHIPS
1 STICK BUTTER
ONCE MELTED, REMOVE FROM HEAT AND ADD:
3/4C. SUGAR
3 EGGS
WHISK WELL.
ADD 1/2C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE.
BAKE FOR 25 MINUTES. COOL IN PAN ON A RACK FOR 5 MINUTES AND REMOVE FROM PAN.
WHIP FRESH CREAM AND SERVE WITH RASPBERRIES! MMMMMMMM!
ADAPTED FROM GOURMET MAGAZINE
Torviewtoronto says
yummy presentation looks wonderful
Spencer says
Looks absolutely delicious! You can tell it has been made with alot of love.