I have recently been going through some of my recipes, and came across several my favorite flourless chocolate cake recipes. As a professional baker and business owner, I am constantly trying to work out the perfect recipes, tweaking this ,adding that. The benefit of all this testing is that 1. my family gets to taste test my experiments and 2. I ultimately get what I consider to be a pretty close -to- perfect recipe. If you are a chocolate lover, like I am, you will LOVE these recipes. I’ll be posting one each day for the next few days.

1 cup (2 sticks) butter, cut into pieces

8 ounces semisweet chocolate chips (about 1 1/2 cups)

1 1/4 cups sugar

1 cup sifted unsweetened cocoa powder

6 large eggs

preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom with waxed paper. Stir butter and chocolate in heavy large saucepan over low heat until melted. Mix sugar and cocoa in large bowl. Add eggs; whisk until well blended. Whisk in chocolate-butter mixture. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack. Run knife around pan sides to loosen cake. Release pan sides. (Can be made 1 day ahead. Cover and refrigerate.)