5large eggspreferably room temperature, beaten with a whisk until well blended
1Tbspvanilla extractdon’t skimp
seeds of 1 vanilla bean
confectioner’s sugar or cocoa powder for sifting on top
set the oven to 325F
Put the butter and then the chocolate in a microwave safe bowl. Microwave for 30 seconds, then stir. Microwave for another 30 seconds, and stir again. If it’s not completely melted, put it back in for another 30 seconds, and stir until the chocolate completely melts.
Add the sugar and flour to the chocolate, then the eggs, extract, and vanilla seeds and blend well. The mixture will thicken. Cover and set aside at room temperature for 30 minutes.
Pour into a well oiled 9 inch spring-form pan. Bake for about 55-60 minutes, until firm on top and cracks form across the surface. Cool on a rack briefly and then remove the outer ring.
Sift confectioner’s sugar or cocoa powder over the top.
The cake will puff up and then settle back down right about when it's done. It will be golden brown and shouldn't be jiggly in the center.
https://theviewfromgreatisland.com/home-the-three-year-flu-and-flourless-vanilla-bean-cake/ October 27, 2012