Gavin’s Flourless Chocolate Cake

  1. Preheat oven to 350 degrees. LIghtly coat a 9-inch pieplate with
    cooking spray, and dust with cocoa (I use a round Pyrex pieplate).
  2. Melt chopped chocolate and margarine/butter in a heavy saucepan
    over low heat, stirring constatnly, 3 to 5 minutes or until smooth:
    whisk in 3/4 cup sugar, whisking until blended.
  3. Whisk together eggs and vanilla in a large bowl. Gradually whisk
    in chocolate mixture, whisking until blended. Pour into prepared
  4. Bake at 350 degrees for 30 minutes or until edges are dry and
    center is set. (Do not overbake.) Cool in pieplate on a wire rack 30
    minutes or until completely cool. (Cake will fall slightly when
    removed from oven.) Dust with powdered sugar just before serving.
    Serves 6-8.