Gluten Free Flourless Chocolate Cake

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Gluten Free Flourless Chocolate Cake - This cake is a showoff, proving that flour is totally overrated.

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Recipe adapted from: lilluna.com

INGREDIENTS:
FOR THE CAKE;
1 tsp. instant espresso powder
1/4 c. hot water
6 oz. bittersweet chocolate, roughly chopped
1 c. sugar
4 large eggs
Cooking spray, for pan
1/2 c. (1 stick) butter, cut into large chunks
3/4 c. unsweetened cocoa powder (preferably Dutch process)
FOR THE GANACHE;
1 c. semisweet chocolate chips
1/2 c. heavy cream
Raspberries, for serving

INSTRUCTIONS:

  1. First, Preheat oven to 350° and grease an 8" springform pan with cooking spray. 
  2. Make cake: Place a small saucepan filled halfway with water over medium heat and bring to a simmer. Place bittersweet chocolate and butter in a heatproof bowl and set over the simmering pot. Stir until chocolate and butter are completely melted. Turn off heat and remove bowl from saucepan. 
  3. Dissolve espresso powder in hot water. Add sugar and espresso to melted chocolate and whisk until completely combined then add eggs and whisk to combine. Stir in cocoa powder.  
  4. Pour batter into prepared springform pan and bake until just set in the middle and a thin crust forms, about 35 minutes.  
  5. Let cake cool for 15 minutes, then remove sides of springform pan. Let cake cool completely. 
  6. Meanwhile, make ganache: Place heavy cream in a small saucepan and bring to a simmer. Place chocolate chips in a heatproof bowl then pour hot cream over chocolate chips. Let sit 1 minute, then whisk to combine. 
  7. Pour ganache over cake and smooth with an offset spatula. Place in refrigerator until set, 10 minutes. 
  8. Serve with raspberries & Enjoy!


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