The BEST flourless chocolate cake

I make this for my loved ones on their birthdays because it's so much tastier than birthday cake. It's literally the best. Enjoy!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 300 degrees

Step 2

Prepare a 9" springform pan by greasing it. I like to add a circle of parchment paper to ease removal. Grease the top of the parchment paper as well. I use butter for both steps

Step 3

Weigh out your chocolate chips or bars using a kitchen scale. Chop your bar into smaller pieces to ease the melting process. Trader Joe's semisweet pound plus bars are an affordable option. I use chocolate chips these days. I prefer the Equal Exchange 70% chocolate chips.

Step 4

Prepare a double boiler, which could be a saucepan with an inch of water and a glass bowl. Bring the water to a boil and keep on low.

Step 5

Add the chocolate and chopped butter and stir until melted. Remove from heat and add vanilla.

Step 6

Separate your egg whites from the yolks. (I save the yolks to make hollandaise sauce.) Beat the egg whites in a metal bowl while you slowly add the sugar, until you have stiff peaks.

Step 7

Carefully fold the egg whites into the chocolate and butter mixture using a spatula until you no longer see white streaks. But don't over mix or you will lose your fluff!

Step 8

Pour the batter into the prepared pan

Step 9

Put the cake pan in a larger pan and fill the larger pan with boiling water until it reaches halfway up the sides of your cake pan. Be very careful not to get water into the cake! I like to put the pan with the cake in it on the oven rack before pouring the water. That way I just have to slide it in and close the door!

Step 10

Bake cake in the water bath at 300 degrees F for 45 minutes. The center will still look wet, but the edge will look done.

Step 11

Remove the cake from the water bath and let it cool on a wire rack

Step 12

I like to make a berry sauce from frozen raspberries or mixed berries. Blend the berries then heat in a saucepan. Add a bit of water and sugar to taste. I add a teaspoon or so of xanthan gum to thicken. Remove from heat and cool. Pour the berry mixture over your cake, top with fresh raspberries and serve with whipped cream.