Flourless Double Chocolate Torte

This quote from my hubby sums up this dessert perfectly - "MMMM, this is aMAZing!!" This is seriously THE BEST dessert I've ever made! I'm in chocolate heaven; this dessert is very rich and moist - melts in your mouth! However, it is not as good as gluten - it's BETTER! In my gluten days, I never had a gluten dessert this FANTASTIC! Seriously.

·1 cup unsalted butter, cut into pieces (plus more for the pan)
·¼ cup unsweetened cocoa powder (plus more for the pan)
·¼ cup half-and-half
·4 oz. dark chocolate, chopped
·4 oz. semi-sweet chocolate, chopped
·5 eggs
·1 cup sugar
·Powdered sugar and whipped cream, optional toppings

Preheat oven to 350˚. Butter a 9-inch springform pan and dust with cocoa powder. In a medium saucepan, heat butter and half-and-half over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.

In a large bowl, whisk together eggs, sugar, and cocoa powder; whisk in the chocolate mixture. Pour batter into prepared pan and bake until puffed and set, 35-40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before removing sides of pan.

To serve: dust with powdered sugar and whipped cream. Cake can be refrigerated up to 2 days in advance of serving – just bring to room temperature before serving then dust with powdered sugar and whipped cream.

I've also shared this recipe on: Slightly Indulgent Tuesdays, Gluten Free Wednesdays