Flourless Chocolate Cake II You Have To Try

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Flourless Chocolate Cake II

"Perfect for chocolate lovers! Great for unique, deceptively smooth to make. Perfect for folks that can't have gluten. Serve warm with ice cream or whipped cream, or sincerely dusted with icing sugar. I flour the pan using cocoa powder so it may not depart white marks on the cake and continues it absolutely gluten-loose."

Ingredients :

4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/four cup white sugar
1/2 cup cocoa powder
three eggs, beaten
1 teaspoon vanilla extract

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H55M

Preheat oven to three hundred stages F (150 levels C). Grease an 8 inch spherical cake pan, and dust with cocoa powder.
In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from warmness, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
Bake in preheated oven for 30 minutes. Let cool in pan for 10 mins, then flip out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

Notes :

Reynolds® parchment may be used for easier cleanup/elimination from the pan.

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