This chocolate cake forgoes flour without forfeiting flavor. Bake it for your gluten-free friends or for Passover for an unexpectedly decadent treat.
- 4 ounces bittersweet chocolate, chopped
- 1 stick (1/2 cup) margarine or butter
- 3/4 cup white granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- Pinch of salt
Preheat oven to 375 degrees and adjust the oven rack to the middle position. Prepare a nonstick 8-inch round baking pan by spraying with nonstick cooking spray and lining with parchment or wax paper cut to the size of the pan.
Melt chocolate pieces and butter together in a metal or glass bowl that fits over a saucepan of simmering water (or use a double boiler), stirring to combine.
Remove bowl from heat and whisk in sugar until combined.
Add eggs and vanilla and whisk well until combined.
Sift in the cocoa powder and add a pinch of salt. Whisk the cocoa powder into the batter until just combined.
Pour batter into prepared pan and place in preheated oven. Bake for 25 minutes or until the cake forms a light crust across the top. Slight cracking is normal.
Cool for 5-10 minutes. To serve, invert the cake onto a plate, then flip over again onto another plate. Dust with sifted cocoa powder and serve with fresh berries.