Springformed Goodness

This recipe may be my new favorite (and as the coworkers say, my new best). It’s simple since it uses no power tools, i.e. the Kitchenaid, and just fun to whip up with a little elbow grease.

Warning: if you hate chocolate goodness that melts in your mouth like pudding, this isn’t your recipe.

Flourless Chocolate Cake (Chocolate Torte)

9 ounces butter, melted (I used Kerrygold.)

9 ounces dark chocolate, finely chopped

1 1/2 cup sugar

7 large eggs

1 teaspoon vanilla

1/4 teaspoon almond

Melt the butter and chocolate together and whisk until smooth. Add the sugar and combine fully. Allow the mixture to cool slightly, then add the eggs one at a time mixing each in. Add the extracts. Pour into a well-greased and parchment lined springform pan. Tap out the air bubbles. Place pan on a cookie sheet to prevent any mess, and bake in a 350 degree oven for 35 to 40 minutes. Watch closely at the end. You want the center to still giggle when you take it out.

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