Dad's Birthday Cake

Flourless Chocolate Cake

My dad's birthday always sneaks up on us but thankfully this is the easiest recipe for a flourless chocolate cake I could find. It's gluten free and a little lighter than the recipe that require 6 eggs. It really hit the spot and gave me an excuse to use the delightful scraps from my new job at Dandelion Chocolate. YUM. Now Grant wants one but he'll just have to wait :)

Classic Flourless Chocolate Cake
(originally from Gourmet magazine, Nov. ’97)
4-oz dark or bittersweet chocolate, coarsely chopped
1/2 cup butter
3/4 cup sugar
3 large eggs
1 1/2 tsp vanilla extract
1/2 cup cocoa powder (pref. dutch process)*

*I used half unsweeted cocoa powder and half mocha mix...the coffee twist brings out the chocolate flavor

Preheat oven to 375F. Line an 8-inch cake pan with parchment paper and lightly grease (the lightly part is important).
In a small, microwave-safe bowl, melt together chocolate and butter, stirring with a fork until very smooth.
Pour warm chocolate mixture into a medium mixing bowl with sugar. Whisk to combine. Beat in eggs one at a time, waiting until each has been fully incorporated to add the next, then mix in vanilla extract. Sift cocoa powder into the bowl and whisk until well-combined.
Pour into prepared cake pan.
Bake for 25 minutes.

Allow cake to cool in pan for 5 minutes, then run a knife around the edge of the cake and invert onto a serving platter. Dust with powdered sugar, if desired. Serve warm or at room temperature. Store leftovers in an airtight container. Would be great served warm with homemade whipped cream. Double the recipe to make a layer cake, would be great with raspberry jam between layers.

Serves 6-8

source: http://bakingbites.com/2011/04/classic-flourless-chocolate-cake/