*  Exported from  MasterCook  *

                     Almost Flourless Chocolate Cake

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Cakes                            Chocolate

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      Oz            Bittersweet Chocolate -- Coarsely Broken
     3/4  C             Unsalted Butter
   5      Lg            Eggs -- At Room Temperature
     1/3  C             Granulated Sugar
     1/4  C             Light Corn Syrup
   3      Tbsp          All-Purpose Flour
   2      Tsp           Vanilla Extract
                        Confectioner's Sugar -- For Dusting Top

1. Preheat oven to 350 F. Lightly butter an 8" springform pan. Line bottom
with a circle of parchment or waxed paper. Place pan on a piece of
aluminum foil and press it to cover bottom and part of side to prevent any
batter from leaking out.
2. In a microwave safe bowl, heat chocolate and butter on High for 1 to 3
mins, stirring halfway through cooking, until chocolate is melted (or use
a double boiler over hot, not simmering water). Let stand at room temp.
until tepid.
3. In a large bowl, using a hand-held electric mixer, beat eggs and sugar
until slightly thickened. Add corn syrup and beat until a ribbon forms
when beaters are lifted. Beat in flour. Beat in vanilla. Add chocolate
mixture and fold together until combined. Scrape into prepared pan. Bake
for 50 to 60 mins, or until a cake tester inserted in center comes out
slightly moist.
4. Remove pan to a wire rack. Run a thin knife around the edge of pan to
release cake. Cool cake completely in pan before carefully removing side
of springform pan. Sift confectioners' sugar over top of cake. Cover and
store in refrigerator. This cake freezes well. Make one in advance and
keep frozen and you will always have a wonderful dessert for surprise
guests.

NOTE: Serve slices in a pool of Raspberry sauce for a delicious and
spectacular dessert.




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