Moist Chocolate Cake

• 1 stick Butter
• 1 package Semi Sweet Chocolate chips
• 2 Eggs
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Salt
• 1/2 cup Granulated Sugar
• 1/2 cup Light Brown Sugar
• 1/2 cup Ground Raw Almonds (do NOT use roasted)
• 1/2 cup Potato Starch (Can substitute Corn Starch)

1. Microwave chocolate hips and butter on high for 1 minute. Stire until smooth. You may need to heat for a few more seconds and re stir if not smooth
2. Preheat Oven to 350
3. Beat eggs then add granulated and brown sugar. Stir until well mixed. Add salt and vanilla
4. Add the butter and chocolate mixture to the egg and sugar mixture. Beat until homogenous. Add ground raw almond and potato starch. Stir well
5. Grease 9 inch round cake pan. Line the bottom with parchment paper and smear a bit of butter on the paper
6. Pour batter into the cake pan and bake 25 minutes
7. Insert a blade into the center of the cake. It should come out neither gooey nor clean but somewhere in between. Serve at room temperature or slightly warm will vanilla ice cream

butter, sweet chocolate chips, eggs, vanilla, salt, sugar, light brown sugar, ground raw almonds, starch

Taken from www.epicurious.com/recipes/member/views/moist-chocolate-cake-5854463f099d881131ae23a3 (may not work)