Flourless chocolate cake is a rich, decadent dessert that is naturally gluten-free and perfect for chocolate lovers. Below is a detailed recipe along with instructions to create this indulgent treat.

Ingredients

• For the Cake:
  • 8 large eggs, cold
  • 1 pound dark or semisweet chocolate, coarsely chopped
  • 1 cup (2 sticks) salted butter, cut into pieces
  • Optional: powdered sugar and berries for topping

Instructions

1. Preheat the Oven:
   • Adjust an oven rack to the lower-middle position and preheat the oven to 325°F (163°C).
   • Line the bottom of an 8-inch springform pan with parchment paper and grease the sides. Wrap the pan in heavy-duty aluminum foil to prevent water from seeping in.
2. Prepare the Water Bath:
   • Place the springform pan in a larger roasting pan. Bring a kettle of water to a boil; you will pour this into the roasting pan later.
3. Beat the Eggs:
   • In a stand mixer with a whisk attachment, beat the cold eggs at high speed until they double in volume, about 5 minutes.
4. Melt Chocolate and Butter:
   • In a double boiler or microwave, melt the chopped chocolate and butter together until smooth. If using a microwave, heat in 30-second intervals, stirring in between.
5. Combine Mixtures:
   • Gently fold about one-third of the beaten eggs into the melted chocolate mixture using a rubber spatula. Gradually fold in the remaining egg mixture until fully combined, being careful not to overmix.
6. Bake:
   • Pour the batter into the prepared springform pan and smooth out the top. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
   • Bake for 35-40 minutes, or until the sides start to pull away from the pan.
7. Cool and Chill:
   • Remove the springform pan from the water bath and let it cool on a wire rack until room temperature. Cover and refrigerate for several hours or overnight to chill completely.
8. Serve:
   • Before serving, run a knife around the edges of the cake and carefully remove it from the springform pan. Dust with powdered sugar and top with berries if desired.

Notes

• This cake is dense and fudgy, resembling a cross between cake and brownie.
• It can be stored in an airtight container at room temperature for up to 5-6 days or refrigerated for longer freshness.
• For added flavor, consider incorporating vanilla extract or espresso powder when mixing in your ingredients.

Enjoy this luxurious dessert that is sure to impress at any gathering!