Chocolate Cake (flourless)

Ingredients

• 6 oz bittersweet chocolate (60%), chopped
• 10 Tbsp unsalted butter, diced into pieces
• 2/3 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 1 1/2 tsp vanilla extract
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup unsweetened cocoa powder

Topping (optional)

• 1 cup heavy cream
• 2 Tbsp granulated sugar
• Fresh strawberries or raspberries

Instructions

• Preheat oven to 375 degrees. Butter a 9-inch springform pan, line bottom with a round of parchment paper and butter paper.
• In a large microwave safe bowl, melt chocolate with butter on 50% power in 30 second increments, stirring well between increments until melted and smooth. Whisk in granulated sugar, brown sugar, vanilla and salt until well combined, about 1 minute. Add eggs and whisk until well blended, about 1 minute. Sift in cocoa powder and stir until combined. Pour batter into prepared baking dish, smooth top into an even layer and bake in preheated 20 - 25 minutes. Allow to cool, then cut into slices and serve with whipped cream or ice cream and optional fresh fruit. Store cooled cake in an airtight container in refrigerator up to 3 days.

For the optional sweetened whipped cream:

• In a mixing bowl, using an electric hand mixer, whip heavy cream until soft peaks form. Add sugar and whip until stiff peaks form. Store in refrigerator.