Flourless Chocolate Kahlua Cake

4 oz 100% cacao unsweetened chocolate 
( I used the premium baking bar by Ghirardelli)
1/2 c chocolate chips
1/2 c cocoa powder ( I used two packets of nestle hot cocoa mix)
2/3 c sugar
8tbs butter
1/4 c kahlua liqueur 
4 eggs
1/4 tsp pink Himalayan salt

For topping (optional):
Powdered sugar for dusting 
Chocolate syrup ( I used Torani spicy dark chocolate)

Using a microwave or double-boiler, melt unsweetened chocolate, chocolate chips and butter.  Stir until smooth.

In separate bowl, whisk together the 4 eggs. Add the sugar, cocoa powder and salt.  Continue to whisk until fluffy and thickened (about 6 minutes). 

Fold the melted chocolate into the whipped egg mixture. Finally stir in the kahlua.

Pour the cake batter into a cake pan.  An 8” inch springform pan or 8” bundt pan works well.  Bake at 300 degrees for about 45 minutes.  The top of the cake will form a thin crust, but the inside will stay moist.

To prevent the bottom from burning, you can bake the cake in a water bath if you prefer.

When the cake is done, remove it from the oven and let cool in the pan for at least 15 mins.  Loosen the edges with a silicon scraper. Place the cake on a plate and remove the springform mold, or invert onto the plate.

Dust the top with powdered sugar and then drizzle with chocolate syrup.