Flourless Chocolate Cake or Cupcakes

Easy, fast, dependable chocolaty goodness that bakes in 30 minutes or less.  Need I say more?  Flourless chocolate cake sounds like a contradiction, but has a surprising cake-like and moist texture.  It's delicious eaten straight from the oven (a la mode) or kept up to a week in advance (dinner party perfect) in the fridge.  This recipe makes one 8 inch diameter cake which takes 25 minutes to bake, or one dozen cupcake snack size which only takes only 15 minutes in the oven.  Bookmarked this recipe and planning for many repeats!

Flourless Chocolate Cake
Adapted from Epicurious

4 ounces fine-quality bittersweet chocolate (I used Ghiradelli)
1/2 cup unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder
extra cocoa powder or white chocolate for topping (optional)
special equipment: 8 inch cake pan

Preheat oven to 375°F. Line an 8-inch round baking pan with parchment paper or fill one dozen cupcake tin with liners.

In a double boiler melt chocolate with butter and whisk until smooth. Remove from double boiler and whisk in sugar, then eggs to fully incorporate.  Sift 1/2 cup cocoa powder in and whisk until just combined. Pour batter into pan and bake for until top has formed a thin crust.  Approx 15 minutes for cupcakes, or 25 minutes for 8 inch cake.  Cool cake for 5 minutes before inverting onto a serving plate.  Decorate cake with chocolate ganache, melted white chocolate, or dust cake with additional cocoa powder  to serve.  Add fresh fruit such as raspberries if desired.  Cake keeps in airtight container in the fridge up to 1 week.