Flourless Chocolate Cake (gluten free)

This is an amazing dessert! We are huge fans,and even those with Gluten Allergies can enjoy it! You won't even be able to guess what the recipe is missing...flour! I highly recommend using Lyndt Chocolate for the chocolate bar. I haven't found a huge difference in the type of coco powder, just make sure it is alkalized, it will help stabilize the texture, and flavor. Enjoy this with homemade whipped cream or ice cream...or some strawberries or raspberries. It is fabulous!
Recipe adapted from Epicurious.

4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup succanant
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling

Preheat oven to 375°F and butter an 8-inch round baking pan. You can line the bottom with a round of wax paper and butter paper. I have flexible baking pans, and I have done it in glass, and I don't use the wax paper.

Chop chocolate into small pieces (if you buy Ghiaradelli chocolate chips, you avoid chopping.) 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(and powdered sugar.) Cake keeps, after being cooled completely, in an airtight container, 1 week.