Easy Flourless Chocolate Cake

This is really rich and delicious.

10 ½ ounces (just under 2 C) dark or semi-sweet chocolate

1 ¼ sticks unsalted butter

1 ½ cups sugar

Pinch of salt

5 large eggs

Confectioners’ sugar (opt)

Preheat oven to 350 degrees. Spray an 8- or 9-inch springform pan very well.

In a double boiler set over barely simmering water, melt the butter first, then add the chocolate and melt, and then add the sugar and salt, stirring frequently the whole time. (You can put them all in at the same time, but this order makes it easier to mix). In a medium bowl, beat the eggs for several minutes while the other ingredients melt. Fold the egg mixture into the chocolate and stir until thickened, several minutes. I use my KitchenAid mixer to beat the eggs and stir it all together.

Pour the batter into the pan and smooth the top. Bake 45 minutes, or until the top is set and begins to crack. You can always do the toothpick test on it. By the way, it’s better to overcook this a little than to undercook it. Overcooked, the edges are a tiny bit crispy. Undercooked, it falls apart when you take off the sides of the pan (or so I’ve heard).

Remove the side of the pan and let the cake cool completely.

Dust with confectioners’ sugar, if desired. It’s also delicious with fresh strawberries.

PER SERVING: 435 calories; 5 g protein; 48 g carbohydrates; 2 g fiber; 26 g fat (15 g saturated); 143 mg cholesterol; 29 mg sodium