Flourless Chocolate Cake

3/4 C butter
8 oz. Guittard extra dark chocolate chips
1/2 C sugar
3 T dark rum
4 whole eggs

Line a 9 inch round cake pan with parchment paper.  Spray with Pam.

Melt butter in the microwave for 30 seconds.  Add chocolate chips and stir, then microwave for another 30 seconds.  After the chips have melted, stir in sugar.

Mix in rum and make sure batter is cool enough that it won’t cook the eggs.  Whip eggs with a fork and then add to chocolate mixture.  Stir well until completely blended, mixing until smooth.

Pour into prepared cake pan and bake at 325º for 30-40 minutes.  Allow to cool for 10 minutes, then sprinkle top with powdered sugar and turn onto plate.  Remove parchment paper. 

Top with whipped cream and berries then sprinkle with a little cocoa powder.

I usually cut the cake in 12 small slices as it’s quite rich.

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