Flourless Chocolate Cake

Preheat your oven to 325°F (160°C). Grease an 8-inch springform pan and dust with cocoa powder. Tap out any excess.

Melt the chocolate and butter together using a double boiler or in the microwave in 30-second intervals, stirring in between until smooth. Let cool slightly.

In a large bowl, whisk the eggs and sugar together until light and pale, about 2-3 minutes.

Add the vanilla extract to the egg mixture and whisk to combine.

Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly until fully incorporated.

Pour the batter into the prepared springform pan.

Bake for 25-30 minutes, or until the edges are set but the center is still slightly soft. A toothpick inserted near the center should come out with moist crumbs.

Let the cake cool completely in the pan before releasing it from the springform pan.

Dust with powdered sugar before serving (optional). Serve as is or with a scoop of vanilla ice cream.