FLOURLESS CHOCOLATE CAKE
Recipe by Shana Hillman
"Perfect for chocolate lovers! Great for entertaining, deceptively easy to make. Perfect for people who can't have gluten. Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. Flour the pan using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten-free."
8 oz quality bittersweet chocolate, chopped (RUDDY HAS Coco Camino FREE TRADE bittersweet chocolate chips....perfect)
½ cup butter
¾ cup sugar
3 beaten eggs
1tsp vanilla extract
Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, eggs, and vanilla. Pour into prepared pan.
Bake in preheated oven for 38 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.