Flour-less Chocolate Cake
Flour-less Chocolate Cake:
This chocolate cake is not your typical chocolate cake, it’s rich, dense like a brownie, and full of flavor! It may be small, but it will feed a large crowd, as you will only need a small piece to satisfy those chocolate cravings. Though don’t be surprised if you find yourself going back for seconds, or thirds!
4 ounces fine-quality bittersweet chocolate (not unsweetened) from Santa Barbara Chocolate
1 stick (1/2 cup) unsalted butter
3/4 cup sugar (can use coconut sugar)
3 large eggs
1/2 cup unsweetened cocoa powder, plus additional for sprinkling
Preheat oven to 375 degrees F and butter an 8 inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water. Melt chocolate with butter, stirring until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven for 25 minutes, or until top has formed a thin crust. Cool cake in pan on rack for 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder (or icing sugar as seen in picture) and top with fresh cut strawberries.
The cake will keep after being cooled completely, in an airtight container for one week.