Flourless Low-carb Chocolate Cake

A synthesis of a bunch of recipes; this cake is quick, easy, and forgiving of ingredient variations, but the methodology and baking is important. When it has just cooled it is like a chocolate soufflé; after refrigeration it becomes the airy-fudge that you are expecting.

• 1 lb-ish low carb dark chocolate chips – Lily's dark with stevia works. Two 9 oz packs is just over a pound; use them all.
• 1 lb-ish eggs – 6-9 depending on size, go ahead and weigh them
• 1 lb salted butter
• extra sweetness - sucralose?
• salt
• vanilla
• a drizzle of coffee helps
• brandy or whisky might be nice – a tablespoon or two

Prep:

• Preheat oven to 350F. Get a quart or so of water on to boil in a kettle.
• Find a 8-9“ baking dish with 1.5-3” sides; spray it, then cut parchment paper to fit the bottom and at least two sides.
• Find a big baking dish or casserole that the smaller dish will fit into with some room on all sides. Put the big dish in the oven.

1. Blend the eggs until super-frothy. Add all ingredients except chocolate and blend until a stable mass forms.
2. Microwave and stir the chocolate in 30-second increments until it is ready to deform easily. It does not need to become fully liquid.
3. Fold the chocolate into the egg-butter mass. As soon as it is a uniform color, stop. Put it in the small baking dish on top of the parchment.
4. Put the small baking dish in the large baking dish that's already in the oven. Put at least an inch of near-boiling water in the large baking dish, making sure not to splash.
5. Reduce heat to 325F and bake for 35 minutes. Start checking with a cake tester. As soon as the tester comes out clean, pull out the assembly. Turn off the oven. Spoon out hot water until it is easy to remove the smaller baking dish. Cool in the dish.
6. When the dish is room temperature, refrigerate overnight.