Flourless Chocolate Cake

Tools Used: Perforated Baking Sheet, Medium Round Mold, Mini Whisk, Heat Resistant Spatula

Ingredients

• 8oz (about 3 cups) chocolate chips (bittersweet or semi-sweet)

• 1 cup butter or coconut oil

• 3/4 cup sugar

• 2 Tbsp water

• 1/4 tsp salt

• 6 eggs

  Directions

• Preheat oven to 375 F.

  In Small Round Mold, melt chocolate chips and butter. Stir together. Add sugar, water, and salt. Mix well. Beat in 1 egg at a time until smooth.

• Place the Medium Round Mold on the Perforated Baking Sheet. Pour the batter into the mold.

• Bake for about 50 minutes. Cake should be set, but still look wet and shiny in the middle.

• Cool and refrigerate 5 hours or longer (if you can wait that long)!

• Serve with fresh raspberries and whipped cream.

  * This flourless cake is easy to make. It's rich and decadent. Get creative with additions such as crushed nuts, candy bars, caramel, chocolate chips, etc. Use 1/2 recipe for small molds or make individual servings in the Muffin Tray (or other shapes).