Easy flourless chocolate cake

Super easy

- 12 oz. good dark choc (70% cocoa solids)

- 113g / 1/2 cup butter (1 stick)
- 56g / 1/4 cup fine sugar
- 2oz / 1/4 C. strong freshly brewed coffee (use decaff for kids)
- 2 Tbsp. liqueur e.g. brandy, amaretto
- 3 eggs
- cocoa powder for dusting

Heat oven to 425°F. 

Butter/line 8-inch springform pan. 

In medium glass bowl, combine chocolate, butter, sugar, coffee and liqueur.

Microwave on high 1-2 minutes until chocolate and butter are melted and smooth when stirred. 

Whisk in eggs until smooth and VERY well blended. (Whisk until past the point where you think it's well blended, since a stray albumen 'fiber' really ruins the texture.) I used a food processor for this - whizzed eggs for about 2 mins until light and foamy, then whizzed in chocolate mixture.

Turn mixture into prepared pan. Bake 13-15 minutes. Allow to cool in pan.

Serve warm with raspberries, ice cream, etc