Flourless Chocolate Cake

I made this for Mrs. Jessica Silber Smith's baby shower today and promised to post the recipe. It is a delicious chocolate cake recipe (and gluten free!) that I reach for over and over again. There are only 4 ingredients. They are real ingredients and there's no funny substitutes to make it gluten free.

I regularly make this cake without the creme fraiche and raspberries (like today), but if you want an extra special presentation, the topping is super delicious too. The cake stores well for a couple of days at room temperature, but the topping should be added just before serving.

modified only very slightly from
The Art & Soul of Baking
by Cindy Mushet

serves 8 to 10 (at least)

Cake
10 ounces semisweet or bittersweet chocolate, finely chopped (I use chocolate chips)
1 1/4 sticks unsalted butter, cut into small pieces
5 eggs
1/2 cup sugar

Topping
8 ounces creme fraiche (I use sour cream)
1/4 cup heavy whipping cream
1 1/2 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon framboise or Chambord (optional, and I don't think I have ever included this)
1 pint raspberries



Instructions

Cake 
1. Preheat the over to 350F and position a rack in the middle. Butter a 9 inch spring form pan.

2. Bring 2 inches of water to boil in the bottom of a double boiler. Place the chocolate and the butter in the top and reduce the heat to a simmer. Heat gently and stir frequently, until the chocolate and butter are melted and smooth. Set aside.

3. Whip the eggs and sugar together until the mixture holds a 3 second ribbon.* Scrape the egg mixture into the chocolate mixture and gently but thoroughly fold in until no streaks of egg remain.

4. Scrape the batter into the prepared pan. Bake for 30 to 40 minutes, until firm to the touch and a toothpick inserted into the center comes out with a few moist crumbs. Cool completely. It will fall in the center and look a bit uneven - this is normal. If you are serving without the topping, you can sift some powdered sugar onto the top of the cake to finish it off nicely.

Topping
1. Place the creme fraiche, cream, sugar, vanilla and framboise in a clean mixer bowl and whip until firm peaks form. Be careful not to overwhip or it will become grainy. If this happens, add 2 tablespoons of cream and stir - the mixture should smooth out. If not, add a little more cream.

2. Spread the topping evenly across the top of the cake. Place the raspberries on top, either in a pile or in neat concentric circles.

Notes:
* To check for a 3 second ribbon, lift the whisk out of the mixture and draw a ribbon of egg/sugar across the top. When the ribbon is visible for 3 seconds, you know you are done whipping.