Pella Chronicle

February 8, 2013

Flour-less Chocolate Cake

The Chronicle

Pella — 1 lb bittersweet chocolate, coarsely chopped

1 cup unsalted butter

1/4 cup chocolate, hazelnut or coffee liqueur

1 1/2 tsp vanilla extract

7 eggs, at room temp

1 cup sugar

1. Preheat oven to 350F. Butter a 9-inch deep-sided springform pan, line with parchment paper, and butter the parchment.

2. In a large saucepan, simmer chocolate, butter and liqueur. When mixtrure is melted and smooth, stir in vanilla. Set aside to cool.

3. Beat eggs with sugar on medium for 5 minutes or until fluffy. Gradually add eggs to chocolate mixture.

4. Spoon batter into pan. Bake cake for about 1 hour or until a toothpick inserted into center comes out with a few crumbs attached. Cool for 1 hour in pan, then loosen springform and remove.  When cool sprinkle with confectioner's sugar. Store in refrigerator.

Serves 12.