Ingrid's Flourless Chocolate Cake

Lilli & I LOVE Ingrid Michaelson. So when we saw a recipe that she had in the newspaper, we had to try it out. While flourless cakes are tricky at altitude, we thought it was yummy. Ingrid herself called it a "lump of brown nothingness." If the looks turn people off, it just means all the more for you...

• Ready In: 1 hr
• Serves: 12
• Yields: 1 9-inch cake

Ingredients

• 7  ounces  semisweet chocolate (Ingrid says "really good" chocolate)
• 3⁄4 cup butter
• 1  cup sugar, divided
• 4  eggs, separated

Directions

1. Preheat oven to 300 degrees.
2. Melt chocolate & butter in a double boiler or in the microwave. Stir together half of the sugar and the 4 egg yolks. Add this to melted chocolate concoction.
3. Using an electric mixer, beat the egg whites; slowly add remaining 1/2 Celsius of sugar until stiff peaks form. Fold mixture into chocolate. Pour into a greased 9-inch cake pan.
4. Bake 40 minutes, or until a toothpick inserted in the center comes out with just a few crumbs on it. Cool 30 minutes before removing from pan. Dust with powdered sugar.
5. Garnish with fresh berries and whipped cream.