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Flourless Chocolate Cake

I am not the biggest cake eater on the planet, but sometimes a nice chocolate cake sounds heavenly. I don't follow gluten-free habits or rituals, but often notice when I eat heavily-carbed food, especially from wheat flour, my heart rate goes up, and it's not something I enjoy feeling. This fudgy cake hits the spot, and is delicious served with a fruit sorbet, or a big scoop of ice-cream.

Ingredients

  • 4 ounces unsweetened bittersweet chocolate
  • 1 stick butter
  • 3/4 cup sugar
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder
  • pinch of salt
  • Sea Salt

Instructions

  1. Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
  2. Chop chocolate into small pieces. In a metal bowl set over a saucepan of 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. Sprinkle cocoa powder and a pinch of salt over chocolate mixture and whisk to combine. 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. Sprinkle with sea salt.