I know! Where the heck have I been? My husband and cats are wondering the same thing. Well, I have a deadline on April 30th. Need I say more? I’ve been holed up in my office working on my book and it’s all good! I’m very pleased with my edits! Ask me again when I get the next round. Haha!

So I know that a lot of you count on me for witty reparte and amusement to distract you from work with my ramblings and I have totally slacked off. Because I love you all, I am going to share something wonderful with you, right now, right here. Well, there is some assembly required.

This is the easiest, most yummiest, flourless chocolate cake ever. I’m sure there are ones that are just as yummy, but this is EASY too. I have adapted the recipe some, and that’s the beauty of it…if you don’t have as much of whatever it needs, you can fudge a little. My recipe follows, but if you’re a traditionalist and want the original recipe, you can get it here.

   Flourless Chocolate Cake

Takes 45 minutes or less, including the cooking time!

6 oz (aproximately 150 grams) of semi-sweet chocolate – I used organic dark orange

1 1/2 sticks of butter (use the real stuff)

1 heaping cup of sugar

4-5 large eggs (I used 7 small ones)

3/4 cup unsweetened cocoa powder (this stuff is the BEST and it’s organic/fair trade)

Preheat the oven to 375 and butter a 9″ cake pan. Then cut a piece of parchment and line the bottom of the pan and butter that too.

In a double boiler or a bowl over simmering water, put the chocolate (chopped) and butter. Stir occasionally until smooth. Remove from double boiler and add sugar.

In another bowl, beat the eggs.

Temper the eggs with a little of the hot chocolate (so you don’t scramble them) and then add it to the eggs and stir well. Sift in cocoa. Pour batter in pan and bake for 25 minutes or until it forms a thin crust (25 minutes worked perfectly for me). Cool on a rack for 5 minutes, then use a knife around the edge to loosen it and then invert it onto a serving plate.

Dust the cake with sifted powdered sugar.

Oh, and by the way, you can use any pans you want. Like ramekins for a bunch of small cakes or whatever. I did an 8″, a 4″ and a taster ramekin with that much batter (the others are for a party so we had to have a taster to make sure it wasn’t poison).

Who loves ya, baby?