Flourless Chocolate Cake

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• Flourless Chocolate Cake
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• 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
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strawberries, or other fresh berries on the side

mint leaves would be nice

Ganache (see note below)

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Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.  Using a spring form pan may help as well, or you can make mini cakes to freeze using muffin tins.

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.)

A chocolate ganache (butter, chocolate and vanilla, I think?) would really go well on this, and I'll update this when I find the frosting that works.  

• For Glaze:
• 2 1-ounce squares coarsely chopped semisweet chocolate squares
• 1 1/2 tablespoons unsalted butter
• 1 1/2 teaspoon milk OR light coconut milk
• 1 1/2 teaspoons Agave syrup OR honey
• 1/8 teaspoon vanilla
• 1. To prepare the glaze, melt 2 ounces of chopped chocolate and 1 1/2 tablespoons of unsalted butter in the same saucepan you used to make the cake. When melted and smooth, remove the pan from heat. Add milk and Agave syrup OR honey and vanilla and stir until smooth and glossy. Let the glaze cool for about 3 minutes before pouring it on the cake.
  2. Pour all of the glaze in the middle of the cake. Use a silicone or rubber spatula to spread the glaze evenly over the cake, allowing the glaze to evenly run down the sides of the cake.