FLOURLESS CHOCOLATE CAKE BY CHEF AGNES BORROMEO

Ingredients
1 cup Butter
¾ cup CATALINA unsweetened cocoa powder (WHAT COCOA WOULD YOU LIKE TO HIGHLIGHT HERE?)
¾ cup granulated sugar
3 large eggs (or whole egg powder – I will test this muna to be sure)
1 teaspoon vanilla
1 Tablespoon Cocoa powder and powdered sugar for dusting on top

Directions:
1. Preheat oven to 375, prepare an 8-inch springform pan by lining the bottom with aluminum foil and
brushing the insides of the pan with butter.
2. Melt butter in a saucepan and whisk in the sugar allowing for the sugar to dissolve. Remove from
heat.
3. Add in the CATALINA cocoa powder and vanilla powder, followed by the 3 eggs and continue whisking
until you get a smooth batter.
4. Pour into prepared pan and bake for 25-30 minutes.
5. Allow to cool completely in pan and chill for at least an hour before serving.
6. Dust with cocoa and powdered sugar to serve.