Gluten-free Flourless Chocolate 'cake'

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• 4 ounces good-quality semisweet chocolate (i use sharffen berger) or 4 ounces bittersweet chocolate (i use sharffen berger)
• 1/2 cup unsalted butter
• 3/4 cup sugar
• 3 large eggs
• 1/2 cup cocoa powder (not dutch-processed)
• powdered sugar (to sprinkle)
• raspberries (to serve)
• vanilla ice cream (to serve)

Recipe

• 1 chop the chocolate into small pieces.
• 2 in a double boiler with barely simmering water, melt chocolate with butter, stirring until smooth.
• 3 remove from heat and whisk in sugar.
• 4 add eggs and whisk well.
• 5 sift the cocoa powder over the chocolate mixture and whisk until just combined.
• 6 pour batter into and 8-inch round pan that is lined with parchment paper.
• 7 bake in a preheated 375* oven for 25 minutes, or until top has formed a thin crust.
• 8 cool pan on rack for 5 minutes, then remove and set onn serving plate.
• 9 when cooled a bit more, dust with icing sugar, cut and serve with raspberries and vanilla bean ice cream.
• 10 enjoy!