Flourless Chocolate Cake

heat oven to 350°F Spritz a 6-inch cake pan or muffin tins with baking spray (a cooking spray containing flour).

In a food processor, pulse almonds, sugar until finely ground. Set aside.

In a glass bowl or measuring cup, combine chocolate chips and butter. Microwave on high in 15 second bursts, stirring in-between, until melted and smooth.

With the processor running, pour in chocolate mixture and process until combined. One at a time, add eggs, processing between each to combine. Scrape down the sides of the bowl and process one last time.

Pour batter into prepared pan. Bake 15-25 minutes, (depending on pan size) or until cake is puffed and no longer glossy. Let rest in the pan until the top sinks back down, about 10 minutes. Invert onto a plate. Serve warm, or at room temperature.