Description

Try this flourless chocolate cake recipe that is gluten free and made with semi-sweet chocolate and butter.

Ingredients

4 ounces fine-quality bittersweet chocolate (not unsweetened)

1 stick (1/2 cup) unsalted butter

3/4 cup sugar

3 large eggs

1/2 cup unsweetened cocoa powder plus additional for sprinkling

Accompaniment if desired: Coconut Lime Sorbet

Recipe

Preheat oven to 375°F and grease an 8-inch round baking mould. Line base with a round of wax paper.

Cut chocolate into small chunks. In a double boiler melt chocolate with butter, mixing, until soft. Take away top of double boiler from heat and beat sugar into chocolate batter. Include eggs and beat well. Sieve 1/2 cup cocoa powder over chocolate batter and beat until just mixed. Pour mixture into pan and bake in center of oven for almost half hour, or until top has turned a slight crust. Let it set on a rack for 7 minutes and turn upside down onto a serving plate.

Dust it with extra cocoa powder and serve with sorbet if you like it. You can preserve in an air tight jar for 1 week.