The recipe for this flourless chocolate cake comes from Canele a restaurant I waited tables at in LA. I worked there for about five years and eventually ended up in the pastry kitchen. I simplified the recipe a bit so that there are less dishes to wash, and because I wanted a thinner, fudgier cake. It's a super simple recipe. You will need a spring form pan if you want a perfect cake, but you can also bake it in a cake pan. If you bake it in a regular cake pan you may have to scoop it out and serve it in bowls, but it will still be delicious. Either way be sure to grease the pan with spray oil and line it with parchment.
8 ounces of semi sweet chocolate (If your super market has Guittard get that.)
4 ounces of unsalted butter
1/3 cup sugar
Preheat the oven to 350°
Place the butter and chocolate in a medium heat proof bowl that fits on top of a pot. Fill the saucepan about half way up with water and bring it to a gentle boil. Lower the heat a smidge and place the bowl with the butter and chocolate on top of the pot. This will gently melt your chocolate and butter.
Meanwhile using a kitchen aid, or an electric hand blender and a medium to large bowl, whip the eggs and sugar. Whip them until they change color. As you incorporate air into them they will go from yellow to very pale yellow. You want them that pale yellow.
Stir the melted chocolate and butter. Once it is fully combined it should look like glossy melted chocolate. Remove the bowl from the heat. Be very careful as you do this. The bowl might be very hot and there is steam under that bowl.
Gently fold the chocolate into the eggs with a spatula. If you are using a kitchen aid you can pour the chocolate in while the kitchen aid is on the slowest setting. Re