Flourless Chocolate Decadence

This was one of the quickest, easiest, most delicious cakes I've ever made. And no gluten! I don't have a good picture of it, because we ate it too fast. Have the oven and boiling water ready to go. It's perfect for a holiday dinner party. Another plus too, this can be made the night before!

Here's the recipe:

Preheat oven to 325 degrees. Have a kettle full of boiling water ready for your water bath. Grease an 8x2 inch round cake pan, and line the bottom with a round of parchment paper.

In the top of a double boiler, or a heatproof bowl set in a pan on simmering water, melt:

12 ounces semi-sweet chocolate 

1 1/4 cups unsalted butter, chopped into pieces

Stir occasionally with a heatproof spatula or wooden spoon. In the meanwhile: in a mixing bowl fitted with a whisk, beat until soft peaks form:

5 egg yolks

scant 1/4 tsp cream of tarter

Add slowly, and beat until peaks are stiff, but not dry:

1/4 cup sugar

Set the egg whites aside until chocolate and butter mixture is melted. Once ready, remove chocolate and butter mixture from the heat and whisk in quickly:

5 egg yolks

Fold into the chocolate a quarter of the whipped egg whites. Once incorporated, fold in the remaining egg whites. Pour into the prepared cake pan, and place the pan inside a shallow baking dish or roasting pan. Pour the boiling water from your kettle into the baking dish halfway up the sides of the cake pan. This will gently cook the cake and help keep the temperature around it even.

Bake for exactly 30 minutes. When done, it will still look sticky in the middle but have a thin shell around the outer edges. Let cool on a rack completely, then put in the refrigerator for an hour or so, or up to overnight if you're preparing this early. When ready to serve, use a knife to separate the cake from the edges of the pan. Flip out onto your cake plate, remove the parchment paper and dust with powdered sugar. Serve and enjoy!