Sexy chocolate deliciousness on a plate and on the palate! This is such an easy recipe, especially if you use a food processor or Kitchen Aid mixer to do the work. Serve this to non-gluten-free friends with absolutely no apologies. And for your gluten-free foodies? More please!
*Coffee brings out the flavor of chocolate!
Preheat oven to 375°F and butter an 8-inch round spring form pan. Line bottom with a round of wax paper and butter paper.
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 in Coffee, 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 powered sugar, top with strawberries or rasberries, and serve with sorbet if desired or with rasberry or strawberry sauce on top and if you want to go all out there's always more chocolate sause you could drizzle on! Heat up some rasberries and or strawberries in a little coconut palm sugar until they break down into a sauce. Pour over slice of cake with fresh rasberries and strawberries. Blueberries are good too!
Cake keeps, after being cooled completely, in an airtight container for up to one week but who's gonna keep it around THAT long eh?
Merry Christmas & Happy Holidays!