1 cup granulated sugar
2 cups butter
1 cup water
1 tsp. instant
, if desired
16 oz. semisweet chocolate, cut into pieces
8 eggs, slightly beaten
1/2 cup chilled whipping cream
1 Tbls. powdered sugar
Heat oven to 350 degrees. Grease springform pan. Heat sugar, butter, water,
(dry) and chocolate in saucepan over low heat, stirring constantly, until melted and smooth; remove from heat. Stir in eggs. Pour into springform pan. Bake until
hpick comes out of center clean, 45-50 minutes. Cool completely. Remove from pan; cover with plastic wrap and refrigerate until chilled, at least 4 hours. Beat cream and powdered sugar in chilled bowl until stiff. Garnish cake with cream and almonds if desired. Refrigerate any remaining cake.
Please note that this cake is different from most Flourless cakes because you do not separated the eggs and add the whites whipped. It is therefore a denser, fudgier cake.
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