Chocolate Flourless Cake aka French Chocolate Cake

3/4 cup powdered sugar (plus some for sprinkling)

2 cups semi sweet chocolate (10-12 oz)

3/4 cup unsalted butter, cut in pieces

2 tsp vanilla

5 eggs, separated

1/4 cup flour sifted (guess it isn't totally flourless)

pinch of salt

325 degree oven

1. Generously butter a 9 1/2" springform pan, then sprinkle the pan with powdered sugar and tap out extra.

2. Set aside 3T of the sugar. Place chocolate, butter, remaining sugar in heavy sauce pan. Cook over low heat until butter melted and sugar dissolved. Remove from heat, stir in vanilla, and let cool slightly.

3. Beat egg yokes into chocolate mixture, beating each in well.

4. Stir in flour.

5. In grease free bowl, beat egg whites on low until frothy. Add salt, increase speed, and beat until soft peaks form. Sprinkle in the reserved sugar, and beat until the white are stiff and glossy. Beat one-third of the whites into the chocolate mixture, then fold in the remaining whites.

6. Carefully pour the mixture into the pan and tap the pan gently to release any air bubbles.

7. Bake the cake for about 35-40 minutes (but there's a note on my recipe that says 25 min, so??) until well risen and the top springs back when touched lightly.

8. Transfer cake to wire rack. Remove sides of pan and let cool completely. Remove pan base and dust with powdered sugar.

Serve with the CHOCOLATE SAUCE recipe that I posted under "sauces".