Chocolate Flourless Cake
- 8 oz (about 3 cups) chocolate chips (bittersweet or semisweet)
- 1 cup butter, coconut oil, etc
- 3/4 cup sugar, maple syrup, etc
- 2 Tbsp water
- 1/4 tsp salt
- 6 eggs
Preheat oven to 275 degrees.
In Small Round Mold or medium-size microwaveable bowl, melt chocolate chips and butter. Stir together. Add sugar, water, and salt. Mix well. Beat in 1 egg at a time till smooth. Place 2.5qt or larger mold on Perforated Baking Sheet. Pour batter into mold. Bake for about 50 minutes. Cake should be set, but still look wet & shiny in the middle. Cool and refrigerate 5 hours or longer (if you can wait that long!)
Serve with fresh raspberries and whipped cream.Get creative with additions such as crushed nuts, candy bars, caramel, chocolate chips, etc.Use 1/2 recipe for smaller molds or make individual servings in muffin tray (or other shapes).