Easy Flourless Chocolate Cake - Judy Shertzer, The Good Gourmet staff

A cake without flour?  Indeed.  And it is as easy to make as it is good to eat.

Ingredients:

8 tbsp (1 stick) unsalted butter, softened to room temperature
3/4 cup sugar 
7 large eggs, separated
8 oz. Chocolates El Rey Mijao (bittersweet) melted and cooled slightly
Pinch of salt

Butter a 9" springform pan and line the bottom with a disk of parchment paper.

Set oven rack to the middle level and preheat to 350 degrees.

Beat butter and sugar until light, about 3 to 5 minutes.  Add the yolks, one at a time beating until smooth after each yolk.  Beat in the chocolate.   In a clean dry bowl beat egg whites with the salt until soft peaks form.  Stir about 1/3 of the egg whites into the batter then, using a rubber spatula, gently fold in the remaining egg whites.   Pour batter into the pan and smooth to make the top even.  Bake for 40 minutes until well risen and the center is firm and elastic to the touch.  Cool the cake in the pan for 5 minutes.  Then disassemble the springform and invert cake onto a cooling rack to cool completely.

Cut the cake into 10 or 12 wedges and serve with fresh berries or preserves on the side.