Flourless Chocolate Cake

Flourless Chocolate Cake                                           Shannon Greenhalgh

2 1/2 sticks unsalted butter, plus more for the pan
6 ounces bittersweet chocolate, chopped
6 ounces semi-sweet chocolate, chopped
6 large eggs
3/4 c sugar
pinch of salt
1/4 c buttermilk
1/4 c water
1 t vanilla

Preheat oven to 325.  Butter the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.

Put the chocolate and butter in a double boiler and melt.  Let cool until warm.
Beat the eggs, sugar and salt until triple in volume, about 5 minutes.
Whisk the buttermilk, water and vanilla into the chocolate mixture, then with the mixer on, slowly add it to the beaten egg mixture.  Pour the batter into the prepared pan.  Bake until a toothpick comes out with just a few crumbs, about 35 minutes.  Cool in the pan on a rack for 1 hour, then run a knife around the edge and remove the ring.  Let cool completely before serving.  You can refrigerate it for a firmer texture.  Serve with whipped cream and chocolate shavings, or whatever you like!