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Classic Flourless Chocolate Cake 

250 degrees Fahrenheit

16 ounces of good quality semi-sweet or dark chocolate (I highly recommend Scharffen Berger)
5 large eggs, separated
1/4 cup powdered sugar
1 TBSP vanilla
1/2 cup unsalted butter
powdered cocoa (to dust the pan)

Preheat the oven to 250 degrees. Use butter or margarine to grease a nine- or ten-inch springform pan, then dust it with the powdered cocoa (flour can be used, but it leaves a white residue).

Melt the chocolate with the butter completely in a double boiler or the microwave.

Separate the eggs.  Beat the egg yolks with the vanilla in a large bowl, then very gradually add the warm chocolate-butter mixture, stirring constantly.

In a clean, large bowl, whip the egg whites with an electric mixer until they are stiff and form soft peaks. Slowly add the powdered sugar to them, still beating until it is well blended. The egg whites should appear a little shiny and stiff. Fold the egg whites into the chocolate mixture a little at a time.

Pour the batter into the prepared springform pan and bake for approximately an hour. The top of the cake should appear dry and a toothpick inserted into the center of the cake should have crumbs stuck to it, but not appear gooey.

Serve when it is completely cooled. You may dust it with cocoa, powdered sugar or serve with whipped cream.

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