Flourless Chocolate Cake

Position the oven rack to the lower-center portion of the oven. Preheat to 325 degrees. Grease a 10-inch springform pan and set aside.

If using a stand mixer, add the eggs to the mixing bowl and beat on speed 6 for about 4-5 minutes, until the eggs are foamy and have about doubled in volume. If using a hand-held mixer, beat on high for 5 minutes until the volume doubles and eggs are foamy.

While those are beating, add butter, chocolate and Kahlua to a heat-proof pan. Put in the microwave in 30-second increments, stirring in between. Heat for about 2 minutes total, until butter and chocolate mixture is smooth.

Add the foamy egg mixture to the chocolate/butter mixture in 3 increments. Make sure the egg and chocolate mixtures are fully incorporated.

Pour into the greased springform pan and cook for about 14-15 minutes, until the edges are beginning to set, the cake has risen a bit and there is a glazed crust on the surface resembling brownies. If you are using a different-sized pan, just look for these signs. It will still be pretty liquidy!

Cool until the cake reaches room temperature, then stick in the fridge overnight to set. Some recipes require 24 hours, but I found that about 8-10 hours was enough.

Before serving, remove the sides of the pan and sprinkle some confectioner’s to decorate, if you wish!