This “flourless” chocolate cake was all the rage in the 1980’s, and looking back, it all makes sense. As I vaguely remember, the decade celebrated decadent overindulgence, and this dessert is that, and more. By modern standards, this cake is ridiculously rich. In fact, some of you may find it too intense, but most true chocolate fiends will be in heaven.
* Bake at 425 F. for probably 12-15 minutes depending on the oven, until just barely set, with a jiggle below the surface. The cake will firm up as it cools.
TIP: If you want to remove your cake from the pan for presentation, just set it in a pan of hot water for a minute, and it will pop right out.
Source recipe: https://foodwishes.blogspot.com/