Flourless Chocolate Cake

160 g Droste dark chocolate

1 stick (8 tablespoons) unsalted butter

150 g sugar

¼ teaspoon salt

1 teaspoon vanilla extract

3 eggs

40 g Droste cocoa

Preheat oven to 350 degrees. Line the bottom of a springform pan with parchment paper. Then spray with nonstick spray.

Heat the chocolate and butter in a double boiler or on low heat in a microwave. Stir often. Once the butter and chocolate have melted and are fully combined, stir in the sugar, salt, and vanilla. Add the eggs, stirring until completely incorporated. Fold in the cocoa powder.

Pour the mixture into the prepare pan. Bake for 20 - 25 minutes, until the top forms a thin crust.

After removing from the oven, allow the cake to cool in the pan. Refrigerate until ready to serve.

To serve, invert the cake, and cut into slices.

Note

-This cake is incredibly versatile. You can serve it with a white chocolate sauce (heavy cream, white chocolate, white chocolate Godiva liqueur) or a raspberry coulis or a red wine sauce (think thickened mulled wine).