Wolfgang Puck Flourless Chocolate Cake Recipe

Preheat the oven to 350°F (175°C). Grease a 6-inch round cake pan and line it with parchment paper.

In a small saucepan, melt the chocolate and butter over low heat, stirring occasionally, until smooth.

Remove from heat and whisk in the sugar until fully combined.

In a separate bowl, beat the eggs until pale and frothy.

Add the cocoa powder and salt to the chocolate mixture and stir until smooth.

Fold in the beaten eggs until fully incorporated.

Pour the batter into the prepared pan and smooth the top.

Bake for 35-40 minutes, or until a toothpick comes out clean.

Let the cake cool for at least 10 minutes before removing it from the pan.

Serve with fresh berries, whipped cream, or powdered sugar if desired.