Flourless Chocolate Cake

I may or may not be making my way back to the world of blogging.  I really haven't blogged since just after Bear was born, and he just turned 3 this month! So we'll see if I can make this happen or not.  And what better way to start off than with Chocolate!

I've been making this recipe for years and years, it's one of my favorites, and I've received a lot of requests for it lately so I figured I should just post it.  My step-mom named it best when she said that it's the "time-of-the-month" cake. (side note - I really don't like using the term step-mom, to me she is Christy, my second mom, but I'm using it so I don't confuse people).  It's deeply rich and dense ... and you won't believe how easy it is to make for how fancy it tastes.  The funny thing is ... Matt (my hubbs) doesn't really like it.  Rich and dense aren't his thing.

I have to share the story behind me finding this recipe, because I think it's funny.  It's actually because of an abc family movie that my step-mom and sisters recommended to me .... that I can't seem to remember the title of ... but it was all about these chefs making this flourless chocolate cake and how it was so amazing.  I watched it on a Friday night when Matt was away for a football game, back in the days when he was playing for BYU.  So I had to see if I can find a flourless chocolate cake recipe and if it would really be all that great.  And needless to say, I fell in love with it after making it that first time.

So ... here it is .... (and in case the name doesn't already give it away ... yes, it's gluten free)

Flourless Chocolate Cake

Ingredients:

4 (1 ounce) squares semisweet chocolate, chopped, or chocolate chips*

1/2 cup butter

3/4 cup white sugar

1/2 cup cocoa powder

3 eggs, beaten

1 teaspoon vanilla extract

Touch of powdered sugar

*If using chocolate chips, fill just above the measuring cup to account for the air that is between the chips

Directions:

1. Preheat oven to 300 degrees. Grease an 8 inch round cake pan, and dust with coca powder. 

2. Melt the chocolate and butter in the microwave or in the top of a double boiler over lightly simmering water.  If melting in the microwave, do not over heat - melt over small periods of time until all the chocolate is just melted. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla.  Pour into prepared pan. 

3. Bake in preheated oven for 30 minutes.  Let cool in pan for 10 minutes, then turn out onto wire rack and cool completely.  Dust with powdered sugar.  Slices can be reheated for 20 to 30 seconds in the microwave before serving.  

Enjoy!