Hôtel de Crillon Chocolate Cake. I’ve never stayed at the Hôtel de Crillon at Place de la Concorde in Paris but it remains on my bucket list. If you can’t get there, at least make this chocolate cake. Maida Heatter adapted this recipe and I’ve been making it for years. It might be my favorite chocolate cake. It’s creamy, fudgy, flourless, gluten-free, and delicious. Plan ahead because it’s best to make it a day ahead and refrigerate, but that makes it a timesaver. Use your best chocolate for this. 8 oz (227g) best-quality bittersweet or semisweet chocolate (I used Callebaut, Valrhona, or Guittard) 8 oz (227g) unsalted butter 1 c (200g) granulated sugar ¼ t kosher salt 2 t vanilla extract 4 eggs, room temperature cocoa powder and/or chocolate curls, for garnish Grease an 8” or 9” round cake pan. Cut a parchment circle to fit in the bottom of the pan. Grease the parchment as well. Dust with 1 tablespoon cocoa powder and tap out the excess. Preheat oven to 325 degrees. Place chocolate, butter, and sugar in a microwave safe bowl. Carefully microwave in several 30 second intervals, stirring in between, until butter is melted and chocolate has softened (or melt using a double boiler). Remove and stir to melt chocolate and smooth mixture. Add eggs, one at a time and whisk well after each addition. Whisk in vanilla and salt. Pour batter into pan and place pan into a larger cake pan or a baking dish. Fill larger pan with water to come ⅓ of the way up the sides of the cake pan. Bake about 1 hour and 10 minutes. Remove from the oven and let cool at least one hour. Run a knife around the edge of the pan. Place a serving plate over pan and invert, carefully banging several times to dislodge the cake. Leave the parchment round on the cake and refrigerate overnight. Remove from the fridge, and let stand 30 minutes until sides are soft enough to be smoothed with a knife. Remove parchment round and sift cocoa powder on top. If desired, decorate with chocolate shavings. Serve with a dollop of whipped cream. - @chouquettekitchen