Copyright Thomas Saaristo  All Rights Reserved
Almost flourless chocolate cake
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

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