Flourless Chocolate Cake

I was home alone on Sunday so I spent the time doing laundry and catching up on cooking shows (I think I'm showing my age), including Everyday Food and Everyday Baking on PBS. I don't bake very much (not at all is more accurate) but I love watching people bake because they make it look so easy, and it's probably easier than cooking. This recipe was in an episode on Sunday and I'm itching to try it. I might make it for my in-laws who are visiting next weekend. I'm posting it here for anyone who is interested - it looked mighty delicious!

Flourless Chocolate Cake from Everyday Baking on PBS

Serves 8 Prep time: 30 minutes Total time: 1 hour plus cooling time

Ingredients:

1/2 cup (1 stick) unsalted butter, plus more for pan
1/4 cup sifted unsweetened best quality cocoa powder, plus more for pan
6 ounces semisweet chocolate, coarsely chopped
5 large eggs
1/2 cup sugar
1/2 teaspoon salt
sweetened whipped cream for serving

To make:

1. Preheat the oven to 375. Butter the bottom and sides of an 8-inch round cake pan; line bottom with a parchment round. Butter parchment and dust all over with cocoa powder shaking out excess; set aside.

2. In a medium heatproof bowl set over, not in, a pan of simmering water, melt chocolate and butter; cool to room temperature.

3. Using an electric mixer on high, beat eggs, sugar, and salt until light and foamy, about 2 minutes.

4. Gently fold ¼ of egg mixture into cooled chocolate mixture to lighten the chocolate. Then gently fold chocolate mixture into remaining egg mixture until marbled. Fold in cocoa powder. Spoon into prepared pan, smoothing the top. Bake 30 to 35 minutes or until center still feels soft (a toothpick inserted comes out moist) and top has a thin crust.

5. Transfer to a wire rack to cool completely. Run a metal spatula around the sides of pan and invert; remove parchment. Invert again so cake is right side up. Serve with whipped cream. (Berries or ice cream are other optional toppings.)