Flourless Chocolate Cake~Version 2

Adapted from David Lebovitz's Chocolate Orbit Cake

1 cup butter (2 sticks), cut into pieces

12 ounces semi-sweet chocolate, chopped

6 eggs, at room temperature

1 cup sugar

1 teaspoon vanilla


Preheat oven to 350º.  Butter 9-inch springform pan and wrap exterior with foil.  Set aside.

Melt butter and chocolate in microwave...start with 60 seconds, stop, stir, and continue with 30 second increments, stopping and stirring until chocolate is melted and mixture is smooth.  Set aside and allow to cool slightly.


In a second large bowl, whisk together eggs, sugar and vanilla.  Add chocolate and whisk till smooth.  Pour into prepared pan.  Place pan into large roasting pan and pour hot water into roaster till it reaches about halfway up sides of springform pan.


Bake for about 1 hour and 15 minutes.  Cool completely.  To serve, run knife around perimeter of cake and release the sides of the springform pan.  If you want to remove cake from the bottom of the pan, use 3 spatulas to move cake to serving plate (will take a second person to do this). Top with whipped cream, ice cream, then berries or chocolate curls if desired.

Serves 12.