Flourless and Flawless Chocolate Cake

• 1 lb. (no less) bittersweet chocolate (Lindt Tradition is fine)
• ½ cup (1 stick) butter
• 3/4 cup sugar
• 1 tbsp. Vanilla
• 4 egg yolks
• 8 egg whites
• ¼ tsp cream of tartar
• 1/3 cup your favorite liquor - OPTIONAL (I like brandy, to cut the sweetness)
• 1 cup heavy cream
• 1/3 cup sugar

Directions:

Melt chocolate and butter over low heat. Beat yolks with sugar on high speed until pale yellow. Fold into chocolate. Add vanilla and liquor, if you like. Whip whites on high speed until foamy; add cream of tartar and beat until SOFT peaks. Gently fold into chocolate mixture. Pour into 10" springform pan. Bake in 350F oven for 28 minutes or until toothpick comes out with only a few crumbles. Cake will be a little soft and the center will fall after it cools. THAT'S OK!

Whip cream until soft peaks. Add sugar and whip until mixed. Serve with cake.