If you’re a chocolate lover like me, it doesn’t get any better than this. Here is a rich, dense and fudgy cake that is quite simple to make and it’s gluten-free. As always, use high-quality ingredients whenever available and affordable. This recipe is adopted from At Home with Madame Chic by Jennifer Scott.
4 oz. bittersweet chocolate
½ cup unsalted butter
1/3 cup sugar, unrefined/organic
3 large eggs, free range/organic
½ cup unsweetened organic cocoa powder, sifted
Preheat oven to 375 F.
Line the bottom of a round baking pan (I used a 7’) with parchment paper. Grease sides of the pan and top of parchment paper with butter or coconut oil.
Chop the chocolate into small pieces. In a double broiler, melt the chocolate and butter, stirring constantly until smooth. Remove the top of the double broiler and whisk the sugar into the chocolate mixture. Let cool slightly. Whisk eggs into the mixture. Sift the cocoa power and whisk until combined.
Pour the batter into the pan and bake for about 25 minutes. Let the cake cool in the pan and then invert onto a serving dish. Garnish with favorite berries and serve.