Flourless Chocolate Cake with Raspberry Sauce

As my sister pointed out, I have been quite lazy with my posting.  But finally, I came to my senses and baked up a cake.  Several years ago, my sister made a Flourless chocolate cake with raspberry sauce that our entire family loved, but we have not made it in a very long time.  Since I had extra raspberry sauce from the lemon cake I had previously baked, my brother convinced me that I should make the Flourless chocolate cake my sister had made previously.  This extremely rich cake is quite the delicacy, especially served with raspberry sauce and fresh berries.

Flourless Chocolate Cake

• 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 plus additional for sprinkling

Directions:

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

- Noah