Chocolate Cake.

Clearly, I was in a rush when I took these photos. That's because there was two tablespoons of flour in this cake (it was also Valentines Day). A flourless chocolate cake is not a new concept--it's called fudge. And I certainly don't mean that in any kind of disparaging or condescending way--I love this cake.

I also have to say, that while the cake was clearly the star of the evening, the ice cream was pretty excellent, too. This is Bassett's (yes, the one in Reading Terminal), who have very reasonably priced pints at Whole Foods.

But seriously, if you like chocolate, you should probably preheat the oven now.

Baked Fudge Cake
From Short and Sweet by Melanie Barnard

1 lb. (2 2/3 cups) semisweet chocolate chips
10 Tb unsalted butter
4 large eggs, at room temperature
2 Tb flour
1 t instant espresso or coffee powder

1. Preheat the oven. Butter a 9-inch cake pan and line the bottom with a round of wax or parchment paper.
2. In a medium saucepan, melt the butter and chocolate together, stirring until the chocolate is about half melted. Remove pan from heat and continue stirring until the mixture is melted and smooth. Set aside to cool for a few minutes.
3. Beat the eggs with an electric mixer on medium low in a large mixing bowl until frothy. Raise the speed to high and beat until the eggs are light in color, thick, fluffy, and almost triple in volume (about 5 minutes). Beat in the flour and espresso or coffee powder.
4. Stir about one fourth of the egg mixture into the chocolate to lighten it, then fold the chocolate mixture into the eggs.
5. Pour the batter in to the pan. Bake for 17 minutes. Cool for 10, then refrigerate for 30.
6. Add ice cream. Prepare yourself.