Flourless Chocolate Cake

• 1/2 cup unsalted butter, cut into small pieces
• 8 ounces unsweetened chocolate, chopped into small pieces
• 5 large eggs, separated
• Pinch of sea salt
• 1 cup light agave nectar
• 1 teaspoon vanilla extract
• Raspberry Sauce (page 116), Hot Fudge Sauce (page 107), and/or Hot Buttered Rum Sauce (page 116)
• Agave Nectar Whipped Cream (page 113), Sinfully Rich Vanilla Bean Ice Cream (page 82), or Skinny Vanilla Bean Frozen Yogurt (page 83), for garnish (optional)

1. Preheat the oven to 325F.
2. Lightly oil a 10-inch round cake pan with canola oil spray.
3. Place the butter and chocolate in a double boiler and melt over lightly simmering water, or microwave in a glass bowl for 2 minutes on medium setting.
4. Stir well to melt the chocolate.
5. In a separate bowl, whisk together the egg yolks, salt, 3/4 cup of the agave nectar, and the vanilla extract.
6. Stir in melted chocolate.
7. Set aside.
8. With an electric mixer, beat the egg whites on medium speed until soft peaks form, about 1 to 2 minutes.
9. Gradually drizzle in the remaining 1/4 cup agave nectar and continue to beat the egg whites until stiff and glossy, but not dry, approximately 1 to 2 minutes.
10. Gently fold the egg whites into the chocolate mixture until no white streaks remain.
11. Pour into the prepared pan and bake for about 1 hour and 15 minutes, until cake is set.
12. Remove from the oven and turn out the cake onto a large plate.
13. Carefully invert again onto a cooling rack so that the top side is up.
14. Cool until just warm.
15. Slide the cake onto a serving plate using 2 large spatulas.
16. Serve warm with any combination of sauce, whipped cream, and ice cream.

unsalted butter, chocolate, eggs, salt, light agave, vanilla, raspberry sauce, cream

Taken from www.epicurious.com/recipes/food/views/flourless-chocolate-cake-379345 (may not work)