Flourless Chocolate Cake

I don't know how many flourless chocolate cake recipes I've tried - too many. I still am on the search for a better one - but this one will do for now. I'm tired of trying something new each time, so I wanted to document this one. It's easy and uses ingredients I have on hand.

Have you tried cacao powder? It retains more health benefits than cocoa powder, though seem of these are lost when heated, like baked in this cake. I've successfully used cacao powder in many different recipes to replace cocoa powder.

Flourless Chocolate Cake
adapted from Epicurious 

4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder or cacao powder

Preheat oven to 375°F and butter an 8-inch round baking 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 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 additional cocoa powder or powdered sugar and serve with sorbet if desired. Cake keeps, after being cooled completely, in an airtight container, 1 week.