Flourless Chocolate Cake

I'I’m sure this recipe is a cholesterol nightmare, but what it has going for it, other than

delicious chocolaty goodness, is that it's gluten-free. It’s not the prettiest cake I’ve ever

made, so I like to dress it up with some fresh berries and whipped cream. You can mix it

right in the saucepan. I’m writing my recipe here, which I adapted from one on

epicurious.com. If you prefer to it the “right” way, you can follow the additional

directions in brackets. I prefer the simple way, and even with the shortcuts, it comes out

great.

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

Preheat oven to 375°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 25 minutes, or until top has

formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

Dust cake with additional cocoa powder and serve with sorbet or whipped cream if

desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)