• Place your checkerboard mold on the top of your medium perforated baking sheet.
• Preheat oven to 400F/200C.

FLOURLESS CHOCOLATE CAKE PREPARATION

• Place the dark chocolate together with the butter in a heatproof bowl over a pan of simmering water. NOTE: The base of the bowl should sit above the water without touching it. Allow the chocolate and butter to melt so that it is smooth, shiny and glossy. Stirring well to combine. Remove from heat and set aside to cool down.
  17.64 oz dark chocolate chunks, 8.82 oz butter
  
• In a mixing bowl, beat the eggs together with the light brown sugar on a medium high speed for 2 minutes.
  4.41 oz light brown sugar, 8 eggs
  
• Add the cornstarch and beat for one minute or until combined.
  4.41 oz corn starch
  
• Add the cooled melted chocolate/butter to your preparation. Beat for another minute.
  
• Pour your batter into your checkerboard mold use your spatula to flatten the edges around.
  

BAKE!

• Bake for 18 minutes at 400F/200C. (Every oven heats differently, monitor your Cake from 15 minutes). It is ready when the toothpick inserted comes out almost clean.
  
• Once your Flourless Chocolate Cake is out of the oven, let it cool down completely in the mold. Then place it on your service platter.

FOR A 9X9 MOLD

• If using a 9x9 inch mold (23x23 cm) bake 15 minutes and use the following amount of ingredients:

  14.91 oz | 400 g (dark chocolate chunks) ; 6 (large eggs) ; 7.05 oz | 200 g (butter) ; 3.53 oz | 100 g (light brown sugar) ; 3.53 oz | 100 g (cornstarch)

CRÈME ANGLAISE PREPARATION (BY CHEF PHILIPPE ETCHEBEST)

• Once your cake has cooled down, prepare the crème Anglaise.
• In a medium sauce pan, heat on medium low the milk together with the heavy cream and vanilla bean. Whisk until it is brought to a boil, then remove from the heat and set aside while preparing the next step.
  8.82 oz milk, 8.82 oz heavy cream, 1 tsp ground vanilla bean
  
• In a mixing bowl, whisk the egg yolks and sugar together. NOTE: Chef Etchebest recommends on doing this step at the last minute as the sugar will cook the yolks if placed together too long.
  5 egg yolk, 2.12 oz granulated sugar
  
• Pour about 1/3 of your milk/cream preparation into the egg yolk/sugar preparation. Whisk without stopping and pour everything from your mixing bowl back into the sauce pan: Turn back the heat on medium low and whisk until it reaches 180F/82C. NOTE: Refrigerate up to 3 days.
  
• When ready to enjoy your Flourless Chocolate Cake. Pour a few tablespoons of Crème Anglaise on your plate and place a slice of cake on top. Enjoy & Bon Appétit!