|Flourless Chocolate Cake|
2 cups vegetable oil
8 ounces bittersweet chocolate
1 cup unsweetened cocoa
1 1/2 cups sugar
Preheat the oven to 300 degrees. Grease the cake pan with vegetable shortening and place parchment paper on the bottom of the pan.
Coarsely chop the chocolate and melt with the oil in a double boiler over simeering water, stirring occasionally to blend.
Remove from heat and let cool.
In a Large bowl, beat the eggs at medium speed until thick, about 3 minutes. At low speed, beat in the sifted cocoa and the sugar to partially blend. Scrape down sides of bowl with a rubber spatula.
Beat Mixture at high speed until thick, about 3 minutes. Add the melted chocolate and beat at medium speed until blended.
Bake for 20 minutes or until done. Test for doneness with a toothpick.
Let cool but when still slightly warm, invert from pan.