Flourless Chocolate Cake

Ingredients:

For the Cake

• Cooking Spray

• 6 oz. Bittersweet Organic Chocolate, roughly chopped

• 1/2 c. (1 stick) Organic Butter, cut into large chunks

• 1 tsp. Instant Espresso Powder

• 1/4 c. Hot water

• 1 c. Organic Granulated Sugar

• 4 large Organic/Free Range Eggs

• 3/4 c. Organic Unsweetened Cocoa Powder

For the Ganache

• 1/2 c. Organic Heavy Cream

• 1 c. Organic Semisweet Chocolate Chips

• Organic Raspberries, for garnish

Directions:

1. Preheat oven to 350° and grease an 8" springform pan with cooking spray.

2. Make cake: Place a small saucepan filled halfway with water over medium heat and bring to a simmer. Place organic bittersweet chocolate and organic butter in a heatproof bowl and set over the simmering pot, ensuring the water does not touch the bottom of the bowl.

   Stir until chocolate and butter are completely melted. Turn off heat and remove bowl from saucepan.

   Dissolve espresso powder in hot water. Add organic sugar and espresso to melted organic chocolate and whisk until completely combined then add organic/free range eggs and whisk to combine. Stir in organic cocoa powder.

3. Pour batter into prepared springform pan and bake until just set in the middle and a thin crust forms, about 35 minutes.

4. Let cake cool for 15 minutes, then remove sides of springform pan. Let cake cool completely.

5. Meanwhile, make ganache: Place organic heavy cream in a small saucepan and bring to a simmer. Place organic chocolate chips in a heatproof bowl, then pour hot cream over chocolate chips. Let sit 1 minute, then whisk to combine.

6. Pour ganache over cake and smooth with an offset spatula, allowing to spill over the edge of cake. Place in refrigerator until set, about 10 minutes.

7. Garnish with raspberries to serve.