line & Lee (almost flourless) Cake
Recipe note: EASY
serves 6-8
adapted from: Orangette

7oz semi-sweet chocolate chips or chopped chocolate bar (70%)
7oz salted butter – cubed + more to prepare the pan, (just shy of 2 sticks)
1 cup + 3 TBS sugar
5 eggs
1 TBS flour

powdered sugar
ice cream
raspberries

preheat oven to 375 F. prepare an 8-inch cake pan with butter (sides and bottom). then cut a circle of parchment paper to line the bottom of the pan and butter that as well.

place the cubed butter and the chocolate in a microwaveable bowl. heat mixture in 30 second intervals whisking after each time until completely melted. be careful not to burn the mixture.

add the sugar to the mixture and whisk. then add the eggs one at a time and whisk. finally add the flour. pour the mixture into the prepared cake pan. cook for 25-30+ minutes (ours usually takes 30 minutes). you want the cake to be set and the center to have just a slight jiggle. allow to cool for 10 minutes and then place a plate on top of the cake and flip the cake out onto the plate. then get your serving plate, place on top and flip the cake on to that. the cake is very delicate.

just before serving, dust with powdered sugar and serve with ice cream and raspberries. (the cake is good at room temp for 3 days, and 5 days in the fridge). best if made one day in advance. always serve at room temp.

photo cred: doreen corrigan