It's time for another family favorite. This one is from Gourmet Every Day. Perfect with a small scoop of vanilla bean ice cream, a little raspberry sauce, and a glass of port.
Flourless Chocolate Cake
Makes 1 (8-inch) cake
4 oz. good bittersweet chocolate
1 stick unsalted butter
3/4 c. sugar
3 large eggs
1/2 c. unsweetened cocoa powder
•Preheat oven to 375F and butter an 8-inch round baking pan. Line bottom with a round of parchment paper, and butter the paper.
•Melt chocolate and butter in a double boiler until smooth*. Remove top of double boiler and whisk in sugar. Whisk in eggs. Sift cocoa powder over chocolate mixture and whisk until jsut combined. Pour into prepared pan and bake for 25 minutes.
•Cool in pan on a rack for 5 minutes, then invert onto a serving plate. Dust with cocoa powder or powdered sugar.
*It's a little easier to melt the chocolate and butter in a large glass bowl in the microwave. Heat on full power for 45 seconds. Stir, then heat 15 seconds at a time and stir. Heat and stir until it's melted. If you try to heat it all at once like an impatient snit, then you'll burn the whole thing, and you'll have to start over.