Flourless Chocolate Cake

Ingredients

• 8 eggs (cold)
• 1 pound semisweet chocolate, chopped
• 1 cup REAL unsalted Butter, cut into pieces
• Powdered sugar for dusting

• Optional: 1 cup Andes® Creme de Menthe Baking Chips

Instructions
• Heat oven to 325°

• Spray an 8 1/2" springform pan with cooking spray and wrap the pan's bottom & sides with tin foil

• Put on a kettle of water to boil.

•Beat eggs with a hand mixer for 5 minutes or until the eggs have double in volume.

• Combine the chocolate and butter and heat in microwave at 50% power for 4 - 5 minutes, stirring several times until mixture is melted and smooth.

• Fold the eggs into the chocolate mixture and combine well.

• Fold in mint chips if using them.

• Pour batter into prepared springform pan and place entire pan into a large roasting pan. Pour boiling water into roasting pan until it comes halfway up the outside of the springform pan.

• Bake at 325° for 45 minutes or until toothpick comes out clean.
• Cool completely. Remove from springform pan. Dust with powdered sugar before serving.