classic flourless chocolate cake

chocolate decadence

fast chocolate pudding & chocolate pudding pie

fondant filling for chocolate bon bons

sugar in the raw chocolate chip oatmeal cookies

chocolate shortbread cookies

Chocolate Decadence

425 degrees Fahrenheit

16 ounces of good quality semi-sweet or dark chocolate (I highly recommend Scharffen Berger)
1 cup (2 sticks) of unsalted butter
1 tsp vanilla
6 eggs

Preheat the oven to 425 degrees. Use butter to grease a nine-inch springform pan. Cover the outside of it with foil to make it watertight.

Place the eggs (in their shells) in a bowl of warm water.

In a double boiler, melt the chocolate and butter, stirring constantly.

Crack all six eggs into a large bowl and beat them until they are light yellow, foamy and fluffy. Add the vanilla and blend. Slowly, add the chocolate-butter mixture into the eggs, stirring constantly until the mixture is well blended.

Pour the batter into the springform pan. Place the pan into a larger pan that is filled with about half an inch of warm water. Bake for five minutes at 425, then cover with foil and bake for another 10 – 15 minutes or until it is firm and the top appears dry.

Cool, then refrigerate until ready to serve. You may top it with chocolate ganache, a chocolate liqueur glaze or whipped cream.