Gluten-Free Flourless Chocolate 'cake'

This rich, dense, and decadent dessert is astoundingly chocolate-y - you won't believe your tastebuds!

• Ready In: 45 mins
• Serves: 8
• Yields: 1 cake

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)

Directions

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!