Tunnel of Fudge Cake - No nuts

I had surgery on my sinuses in 2009. Apparently I was allergic to everything native to our beautiful North Carolina. Now my enlarged sinus cavity can handle the pollen onslaught that happens every spring. My mother flew out and picked me up after surgery and handled my angry and drugged rants. Being in pain and having to wait 2 hours for my pain meds with cotton shoved up my nose is not the way I wish anyone to spend their weekend. She was so sweet.
But she has a job and other children still at home who need her. So when she left, I was at home laying on the couch watching PBS. America's test kitchen came on. It was awesome. They showed a cake called Tunnel of Fudge cake. It's an ooey gooey fudge bundt cake. It had one flaw ... nuts.
Nuts are typically used to help baked goods retain their moisture. I don't know how that works, but I knew that removing the nuts would probably lead to a cake that was just not quite done in the middle instead of tunnel of fudge-y.
Fast forward a year and a half and I found a recipe for a nut-less recipe! Angels sang and the heavans rejoiced, or at least I did. So, I made it.

Tunnel of Fudge Cake
1 cup butter (2 sticks)
8 ounces bittersweet or semisweet chocolate
5 eggs
1 ¼ cup sugar
1 ¼ cup flour
Dash of salt
1 teaspoon vanilla extract

Preheat oven to 425 degrees.  Butter and flour a Bundt pan.

Melt the butter and chocolate together in a double boiler or in a glass bowl set over a pan of simmering water, stirring until smooth.  Leave to cool slightly.

In the bowl of a stand mixer, beat the eggs and sugar together until light yellow and the sugar is no longer granular. With the mixer running, slowly drizzle in a little of the chocolate mixture. You don’t want the eggs to scramble under hot chocolate, so go slowly until all the chocolate is mixed in. Mix in the salt and vanilla. Add the flour a ¼ cup at a time until it’s all well combined.  Pour the batter into the prepared Bundt pan.

Bake at 425 degrees for 20 minutes exactly.  The cake will not be firm in the center, but it will start to pull away from the sides of the pan, and look dry on the top.  Cool in the pan before carefully turning out onto a serving platter.

Serve 10 – 12 (this cake is rich, small pieces go a long way)