I make a dessert called "Chocolate Decadence" which is a very dense nearly flourless cake. I got the recipe from the newspaper over 15 years ago. I took it in to work at the end of 'crunch time' on year. Now, no matter how busy I am, I have to make it every year. One person loved it so much they purchased one whole one at a silent auction, then ate it in a single sitting; they later said they had a "chocolate hangover."
1 pound sweet chocolate or semi-sweet chocolate morsels
10 tablespoons unsalted butter
1 tablespoon sugar
1 tablespoon flour, sifted
(Use a double-boiler for all melting/heating) I line a springform pan with parchement paper or foil to make it easier to get the cake out.
Melt chocolate and butter together.
Over hot (not boiling) water, combine eggs & sugar and whip until at least doubled in volume. Gently fold sifted flour into the egg mixture, then VERY gently combine the egg and chocolate mixtures.
Bake for 20 minutes in 450 degree F oven.
Cool, the freeze for at least 8 hours.
Remove from freezer approx 20-30 min before serving. Cut in small slices; may be garnished with raspberry puree or whipped cream and a sprig of fresh mint. (Pacific Desserts served something very like this cake with raspberries. Jake's in Portland, Oregon, had another similar cake they served with mint.)