Instead of giving PR advice today, I’m sharing a fabulous, easy recipe for Flourless Chocolate Cake that I originally found in Bon Appetit magazine. Enjoy!
Flourless Chocolate Cake 1 cup (2 sticks) butter8 oz. semisweet chocolate chips1 ¼ cups sugar1 cup sifted unsweetened cocoa powder6 large eggs. Preheat oven to 350. Butter 10-inch-diameter springform pan (I don’t have a springform pan, a cake tin works too). Line bottom with waxed paper.Stir butter and chocolate in heavy large saucepan over low heat until melted. Mix sugar and cocoa in large bowl. Add eggs; whisk until blended. Whisk in chocolate-butter mixture. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan or on rack. Run knife along sides to loosen cake. Release pan sides.
