Gavin’s Flourless Chocolate Cake

• Vegetable cooking spray
• Unsweetened cocoa
• 8 oz. bittersweet chocolate, coarsely chopped
• 1/2 cup margarine or butter
• 3/4 cup sugar
• 3 large eggs, beaten
• 1 tsp. pure vanilla extract
• powdered sugar for garnish

1. Preheat oven to 350 degrees. LIghtly coat a 9-inch pieplate with
   cooking spray, and dust with cocoa (I use a round Pyrex pieplate).
2. Melt chopped chocolate and margarine/butter in a heavy saucepan
   over low heat, stirring constatnly, 3 to 5 minutes or until smooth:
   whisk in 3/4 cup sugar, whisking until blended.
3. Whisk together eggs and vanilla in a large bowl. Gradually whisk
   in chocolate mixture, whisking until blended. Pour into prepared
   pieplate.
4. Bake at 350 degrees for 30 minutes or until edges are dry and
   center is set. (Do not overbake.) Cool in pieplate on a wire rack 30
   minutes or until completely cool. (Cake will fall slightly when
   removed from oven.) Dust with powdered sugar just before serving.
   Serves 6-8.