This cake is so easy to make, but be warned, it is for true chocolate lovers only!  It is thin yet rich and luscious and pairs especially well with vanilla whipped cream or ice cream and a nice cup of espresso or a tall glass of cold milk.  Since it is flourless, you will notice it is flattish, but no less decadent. 

Ingredients

• ·       Baking spray or shortening for greasing the pan
• ·       4 ounces dark chocolate (I like Scharffen Berger)
• ·       1 stick plus 1 tablespoon salted butter
• ·       ½ cup sugar
• ·       ½ cup unsalted almonds, pulverized in a food processor until a fine sand
• ·       1 tablespoon orange zest (optional)
• ·       3 eggs
• ·       Powdered sugar
•  

Directions

Preheat oven to 320°F.

I prefer to use a springform pan for this recipe but if not, use a non-stick 8 or 9 inch round pan.  Regardless, spray with non-stick baking spray or grease with shortening and then line with parchment paper.

Chop up the chocolate and heat in a double boiler on the stove. Stir often until it is completely melted and add the butter and continue to stir until it is melted as well.  Remove from heat and add the sugar and almond flour and stir until fully incorporated.  Add the orange zest if using. Set aside to cool.

Separate the eggs and lightly stir the yolks in one small bowl.  In another, whip the egg whites until soft peaks form.   Once the chocolate is cool, stir in the yolks thoroughly, then fold in the whites.

Pour all of the batter into the prepared pan and bake for 40-45 minutes until the center is no longer wobbly.  Remove from oven and allow to cool in pan for 15 minutes then, if using a springform, you can pop off the sides and let it cool some more.  If using a regular pan, make sure cake is cool and then carefully pull it out using the parchment sides. 

Dust with powdered sugar and serve with vanilla whipped cream, ice cream and raspberries if desired.