Flourless Chocolate Cake
Serves 8 to 10.

10 ounces (290 grams) bittersweet or semisweet chocolate, coarsely chopped
7 ounces (200 grams) butter, salted or unsalted, cut into pieces
1/2 teaspoon almond extract
5 large eggs, at room temperature
1 cup (200 grams) sugar

1 (2-gram) container Empress Pearl Dust, in Ultrasuper Pearl

Preheat the oven to 350°F.
Butter a 9-inch springform pan and dust it with cocoa powder, tapping out any excess. If you suspect your springform pan isn’t 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.
Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Stir in the almond extract. Remove from heat.
In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.
Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan.

Bake for 1 hour and 15 minutes.
You’ll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean.
Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.
When the cake is completely cool, brush on the Pearl Dust with a clean fingertip. You will need a fraction of the 2-gram container.

Serve thin wedges of this very rich cake at room temperature, with ice cream or whipped cream.
Storage: Can be wrapped and chilled in the refrigerator for 3 to 5 days.

Check out my cookbook and other books here.