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Recipe: Day Ahead Flourless Chocolate Cake

By Chef Sarah Woodfine.

Grease a 9 X13” baking pan, then cover the pan with plastic wrap, pressing it tightly to the shape of the pan to avoid any air pockets.
In a microwave, melt the butter and chocolate together. Stir and set aside.
On highest speed, beat the eggs and sugar until light and fluffy then fold that mixture into the chocolate mixture. Using a large whisk, beat down any air bubbles, then pour batter into the lined pan.
Cover pan with aluminum foil. Add water half way up the sides of a slightly larger baking pan to make a water bath. Bake cake at slightly under 300 degrees for about 75 minutes. NOTE: It is important to allow the cake to cool and rest in the refrigerator for 24 hours before slicing (use a wet knife).