Easy Flourless Chocolate Cake

This recipe is from a Ghirardelli wrapper of a bittersweet baking bar. I've tried a few different flourless chocolate cake recipes that separate the eggs, but the taste and texture are no different to me with this easy recipe. I get great comments about this cake every time I make it. I garnish it with whipping cream and raspberries and mint leaves if I have them.

• Ready In: 50 mins
• Serves: 8-10
• Yields: 1 cake

Ingredients

• 12  ounces bittersweet chocolate
• 12  tablespoons unsalted butter
• 6  eggs
• 3⁄4 cup sugar
• 1  pinch salt

Directions

1. Have the eggs and butter at room temperature.
2. Heat oven to 300 degrees.
3. Melt chocolate and butter in a double boiler. Remove from heat.
4. Whisk eggs, sugar and salt briskly for 5 minutes. Add the chocolate mixture and whisk for another 2 minutes.
5. Pour into a baking prepared (lined with parchment) 9" baking pan and bake for 30-35 minutes. You can use a springform pan lined with parchment also, but I've made this cake in many different parchment lined pans. It comes out fine.
6. Garnish if desired.