Flourless Chocolate Cake
16 Large Eggs
12 oz. Semi Sweet Chocolate
12 oz. Bittersweet or Dark Chocolate
Pre-heat oven to 325 degrees.
Beat the eggs on high speed until they are thick and fluffy and a light yellow color. It may take several minutes.
In a separate, covered, microwave safe bowl - melt the butter in the microwave then immediately add the melted chocolate chips. Stir until the chocolate chips completely melt leaving a smooth chocolate.
While still mixing, slowly add the chocolate to the whipped eggs until completely combined. Then use a rubber spatula to scrape the sides and finish mixing in. Make sure the chocolate and the eggs are well blended. Stir in the vanilla extract.
Prepare an 8 inch round cake pan by thoroughly buttering the bottom and sides. Then line the pan with parchment paper (bottom and sides). Oil paper.
Pour the batter into the 8 inch round cake pan.
Bake at 325 for 30 to 35 minutes or until a light touch to the center doesn't feel like liquid underneath. Remove cake from oven and let it stand at room temperature for at least 30 minutes before serving or refrigerating.