FLOURLESS CHOCOLATE CAKE

Steps:

• In a KitchenAid or other stand mixer, crack all eight eggs into the bowl and beat on med/low for about five to six minutes. The eggs should look like a thin "soup", not a meringue.
• In a large bowl, combine the chocolate chunks and the two sticks of butter and wrap plastic wrap on top.
• In a large pot, heat three cups of water to almost a boil and lay the bowl on top of the pot. This is called a double boiler. Melt the chocolate and butter together until completely melted. This should take about 5 minutes or so. You could also melt the chocolate and butter together in a microwave, but this what they showed on the video.
• Remove the bowl from the pot and allow to sit for about one to two minutes.
• Add the eggs, about a third of them, to the melted chocolate mixture and using a wire whisk, slowly fold in the eggs until completely incorperated. Continue to fold the eggs in two more incorperations, again slowly folding in the eggs.
• Using an 8 inch springform pan (this is the pan where the bottom pops out), pour the batter into pan, sprayed well with some vegetable spray.
• Wrap the pan in aluminum foil. In a large baking pan, add hot water to the pan, about halfway full. Lay the springform pan into the hot water. This is called a "Water Bath".
• Bake 325 degrees for 20-23 minutes. It will kind of shake and resemble more of a custard.
• If you have a kitchen thermometor, the temp should be no more than 140 degrees, which if any hotter will make the eggs curdle.
• Using a kitchen towel, Remove the springform pan from the water bath and lay on a cooling rack for at least two hours. Once the cake has come to room temp., chill in the fridge for at least 4 hours.
• This is will be a very rich, decadent cake, so you only need to slice very small slices to serve. Hope you enjoy!