Flourless Chocolate Cake

Paula and I met in the 3rd grade. We have been friends now for over 50 years. When Paula discovered that she cannot eat any food containing gluten it shook up her life. Imagine living without pizzas, pasta, toasted bagels, cakes, muffins- you get the picture. At some point a lightbulb went on in my head- how about flourless chocolate cake? It would be perfect for my chocoholic friend. The Gourmet Cookbook had a recipe. I tried it and hit the jackpot. Whenever I see Paula, a flourless chocolate cake accompanies me. Incidentally, this is also a wonderful dessert for Passover- one of the few that actually tastes great. Another plus, it is easy to put together even if you are a novice baker. Give this one a try.

8 ounces good bittersweet chocolate (not unsweetened), chopped

2 sticks (1/2 pound) unsalted butter

1 1/2 cups sugar

6 large eggs

1 cup unsweetened cocoa powder, plus additional for dusting

Put a rack in the middle of an oven and preheat oven to 350 degrees. Butter 10 inch springform pan, line bottom of pan with a round of parchment or wax paper, and butter paper.

Melt chocolate with butter in a medium metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar. Add eggs one at a time, whisking well after each addition. Sift cocoa powder over chocolate and whisk until just combined.

Pour batter into pan. Bake until top has formed a thin crust and a wooden toothpick inserted in the center of the cake comes out with moist crumbs adhering, 30 to 40 minutes. Cool cake in pan on a rack for 10 minutes, then remove side of pan. Invert cake onto a plate and reinvert onto rack to cool completely.

Dust cake with cocoa powder before serving.

Serves 10-12

Notes: The cake can be made up to 3 days ahead and kept in an airtight container at room temperature

I usually use chocolate chips, which means I do not have to chop the chocolate

I never dust with the cocoa powder before serving- always forget about that step