flourless chocolate cake

 

THE BEST.  This cake is no joke.  It's perfect.

flourless chocolate cake (New York Times Cooking, 2004 Calendar)

3/4 cup unsalted butter, softened

1 cup semisweet chocolate chips

1/2 cup granulated sugar

4 large eggs

1 teaspoon pure vanilla extract

whipped cream or ice cream for serving, optional

Heat oven to 350 degrees.  Generously butter the bottom and sides of an 8-inch springform pan, or press a large sheet of foil into the bottom and up the sides of an 8-inch round cake pan, smoothing the sides, and generously butter the foil.

Bring a few inches of water in a large saucepan to a simmer over medium heat.  Set a large heatproof bowl over the sauce pan and add the chocolate.  When the chips look soft and melty, stir gently untl smooth.  Turn off the heat and add the butter to the bowl.  Stir gently until melted and smooth.  Add the cocoa powder and stir until smooth then take the bowl off the saucepan.

Stir in the granulated sugar until incorporated, then add the eggs, one at a time, and beat well after each addition.  Stir in the vanilla then scrape the batter into the prepared pan and smooth the top.

Bake until crackly and dry on top, and a toothpick inserted 2 inches from the edge comes out clean, 40 to 50 minutes.  

Cool in the pan on a rack, then remove the sides of the springform pan or lift the cake out of the cake pan using the foil overhang.  You can slice and serve warm or at room temperature.  

The cake can be wrapped and kept at room temperature for 3 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month.