Flourless Chocolate Cake

from The Gourmet Cookbook

via Anne Halsted

serves 12 (small slices)

8 ounces good bittersweet chocolate, chopped

2 sticks (1/2 pound) unsalted butter

1 1/2 cups sugar (or less to taste)

6 large eggs

1 cup unsweetened cocoa powder, plus additional for dusting

Put a rack in the middle of oven and preheat oven to 350 degrees. Butter a 10- inch springform pan; line the bottom with a round of parchment or wax paper, and butter the 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 or skewer inserted in center of cake comes out with moist crumbs adhering, 35 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 just before serving.

This delicious rich cake can be made up to 3 days ahead and kept in an airtight container at room temperature. I have made it several times using Splenda (1/2 cup only) or a combination of sugar and Splenda, but always less than the 1 1/2 cups of sugar, and it was almost as good.

Serve with whipped cream, crème fraîche or vanilla ice cream.