Flourless Chocolate Cake

1. 1

   heat oven to 350F Spritz a 6-inch cake pan or muffin tins with baking spray (a cooking spray containing flour).

2. 2

   In a food processor, pulse almonds, sugar until finely ground.

3. 3

   Set aside.

4. 4

   In a glass bowl or measuring cup, combine chocolate chips and butter.

5. 5

   Microwave on high in 15 second bursts, stirring in-between, until melted and smooth.

6. 6

   With the processor running, pour in chocolate mixture and process until combined.

7. 7

   One at a time, add eggs, processing between each to combine.

8. 8

   Scrape down the sides of the bowl and process one last time.

9. 9

   Pour batter into prepared pan.

10. 10

    Bake 15-25 minutes, (depending on pan size) or until cake is puffed and no longer glossy.

11. 11

    Let rest in the pan until the top sinks back down, about 10 minutes.

12. 12

    Invert onto a plate.

13. 13

    Serve warm, or at room temperature.

No additional tips available.