Ingredients 10 ounces bittersweet chocolate, chopped 1 cup butter, cut into small pieces 5 large eggs 1 1/4 cups sugar 5 tablespoons flour 1 1/2 teaspoons baking powder
Method Heat oven to 325 degrees Fahrenheit. Butter and flour with cocoa a 10 inch springform pan with 2 3/4 inch high sides
Stir chocolate and butter together in a heavy bottomed medium saucepan over low heat until chocolate melts and mixture is smooth. Beat eggs and 1 1/4 cups sugar in large bowl until well blended and beginning to thicken
Sift flour and baking powder over eggs and fold in. Gradually fold in chocolate mixture. Transfer batter to prepared pan.
Bake cake 20 minutes. Cover pan with foil. Bake until tester inserted into center comes out with moist crumbs still attached, about 30 minutes longer. Uncover cake, place on a cooling rack and cool to room temperature (cake will fall as it cools]
Make ahead Almost flourless chocolate cake can be made 1 day ahead
Cut around pan sides to loosen cake and release ring mold
Cut Almost flourless cake into wedges and garnish with super fine sugar, Confectioners’ sugar, Any berry coulis, lightly sweetened whipped cream, fresh berries, or nothing at all