Flourless Chocolate Cake (from the Gourmet Cookbook)

8 ounces bittersweet chocolate chips

2 sticks butter

1 1/2 cups sugar

6 eggs

1 cup unsweetened cocoa powder

Preheat oven to 350.   Butter a 10 inch springform pan, line bottom with a round of parchment paper, and butter paper.  Alternately, you can bake the cake in a 10 inch buttered cake pan, but you won’t be able to remove it from the pan.  It looks prettier in a springform pan.

Melt chocolate and butter in microwave for one minute. Stir well and heat at 30 second increments, stirring between increments, until melted.  Do not overheat.

When melted, whisk in sugar.  Then add eggs, one at a time, whisking well after each addition.

Sift in cocoa powder and whisk until combined.  Pour batter into pan.

Bake until top has formed a thin crust and a wooden pick inserted into the center of cake comes out with moist crumbs adhering, 35-40 minutes.   Cool cake in pan on a rack for 10 minutes, then remove sides from springform pan.  Invert cake onto a plate and reinvert onto rack to cool completely.

Dust cake with powdered sugar and serve with vanilla ice cream or whipped cream.