5-Ingredient No Flour Chocolate Cake

Step 1: Chocolate ... Add the chocolate, butter, and salt to a glass bowl; and microwave on medium heat for approximately 2-3 minutes, stirring often; until melted. You can also do this over a pot of boiling water too. Make sure that the water does not hit the bottom of the bowl; you want to melt it slowly. Cool slightly before adding to the eggs and sugar.

Step 2: Eggs and Sugar ... Beat the eggs and sugar with a standing mixer or hand held mixer, for 8-10 minutes until you get a light lemon color; and, the eggs and sugar are lightly, fluffy, and thickened. Don't rush this.

Step 3: Cake ... Gently fold the semi cooled chocolate into the egg and sugar mixture.

Step 4: Bake ... First, preheat the oven to 325 degrees. Spray a 9x2" spring form pan with a nonstick spray. I actually like to spray the sides; but, I line the bottom with a piece of parchment paper. Both methods work. Pour the cake mix into the pan.

Step 5: Bake approximately 1 hour 25 minutes, on the middle shelf; until a toothpick or knife inserted in the center of the cake comes out a bit wet; but, not gooey. You still want it very moist. Also, if you press your finger on the top; it will spring back.

Step 6: Once the cake is done; remove from the oven, and transfer to a cooling rack. When completely cooled, remove the ring, and transfer to a cake plate or serving dish.

Step 7: Finish and Serve ... Dust with powdered sugar; and garnish with fresh fruit if you want. I happen to like fresh raspberries. A dollop of whipped cream or even ice cream is a nice.