Olivia’s Flourless Chocolate Cake

Directions

• 1)

  Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax or parchment paper and butter paper.

• 2)

  Chop chocolate into small pieces. In a bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth (alternatively, you can microwave chocolate and butter in 30 second increments until smooth). Remove bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 3/4 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

• 3)

  Dust cake with additional cocoa powder and serve with whipped cream, ice cream, or other treat.

• 4)

  Cake keeps, after being cooled completely, in an airtight container, 1 week.