Flourless Chocolate Cake

Preheat oven to 350°F. Grease an 8-inch springform pan then dust with confectioners’ sugar.

In a saucepan, melt chocolate with butter until smooth.

Remove from heat and add sugar and nuts. Blend well.

In the mixer, beat eggs until thick. Fold in chocolate mixture.

Pour into prepared pan and bake until set.

Cool cake in pan then cover and chill for at least 4 hours.

To serve, remove cake from pan and top with strawberry or raspberry purée. Slice into wedges and serve topped with vanilla ice cream.

TIP: Since chocolate is the star ingredient of this cake, be sure to use good quality chocolate, preferably Belgian chocolate with at least 62 percent cocoa mass.