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Flourless Chocolate Cake


12 oz. semi sweet chocolate
6 oz. unsalted butter
8 eggs
1 cup sugar pinch of salt
Optional: whipped cream and raspberries for topping


1. Preheat oven to 350

2. Grease a 10 inch springform pan.

3. Place the chocolate and butter in a double boiler and melt. Set aside to cool.

4. Separate the eggs.

5. Combine the egg yolks an sugar in a mixing bowh and whip slowly until pale yellow.

6. Slowly add the chocolate mix to the yolk mix, stirring.

7. Whip the egg whites until they form stiff peaks but are not dry.

8. Fold the whites into the chocolate mixture.

9. Pour into greased springform and bake for about 30 minutes (A toothpick inserted in the center should come out almost clean).

10. Let cool completely; cake will fall.

11. Serve warm or at room temperature with whipped cream. Garnish with raspberries.

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