Flourless Chocolate Cake recipe

i was asked for the recipe, so here it is. This is a classic french dessert simplified.

This dish can be scaled up or down in quantity. But the thickness of the cake should preferably be 2 inches in height. This will allow the outer crust to form but hopefully the inner layer to be moist.

For this version, you need an approximately 20 cm round tin, preferably non-stick. If not non-stick, you will need to butter the inside of the dish.

Ingredients.

200g of the best dark chocolate you can buy (e.g. Valrhona). Should be about 71% pure cocoa.

200g unsalted butter.

3/4 measuring cup of caster sugar (normal sugar can do). This should be more or less according to taste.

4 large or 5 small eggs.

Chill the eggs (you are doing this to avoid cooking the eggs - see below).

Crack the eggs into a large bowl and mix it up (like when you make scrambled eggs). 

Boil a pot of water and put a bowl or saucepan over it. You want to melt the chocolate only, so it should not be high heat. Hence the bowl over boiling water.

Break the chocolate into small pieces and butter into small cubes.

Melt the chocolate and butter into the bowl, stirring continuously to mix it well. 

Add the sugar - you may add some first and then taste for sweetness, then add or subtract sugar as you like.

Mix well.

When all is mixed, take the bowl off the heat. 

Dribble the chocolate into the egg mixture, stirring continuously (You don't want the eggs to cook).

After a while (maybe half the chocolate), you can pour faster. Again, mixing all the while. Don't be too slow as the chocolate will thicken as it cools.

When done, take the mixture and pour into tin.

The oven should already be heated to 180 degree C. 

Put the tin into the oven and it should be done in about 25-30 mins. 

At the 25 min, insert a fork or chopstick into the cake. It should come out sightly moist. 

Take the cake out (remember it will continue to cook so you should take it out slightly before you think it should come out).

Let it cool till warm. 

Run a knife around the edges to loosen the cake and then up end it into a plate. The cake will be upside down - take another plate and transfer to the other side.

Variations:
You can add nuts.
You can also add orange dessert liquer. If you do this, reduce the sugar.
If you add flour and baking soda, you turn it into a brownie (google it).