Flourless Chocolate Cake

Ingredients

160 grams best quality chocolate (56-64% cocoa mass)
8 tablespoons (113g) unsalted butter
3/4 cup (150g) Imperial Sugar Light Brown Sugar or Imperial Sugar Dark Brown Sugar, well packed
1/4 teaspoon salt
2 teaspoons vanilla extract
3 large eggs
1/2 cup (53g) Dutch processed cocoa powder

Preheat oven to 340°F.
Butter and flour an 8 or 9-inch pan and place a round piece of parchment paper on the bottom. Set aside.
Cut chocolate in chip-sized pieces and butter in slices. Place in a bowl large enough to hold all ingredients. Place bowl over a pot filled with one inch of simmering water. Stir mixture until chocolate is almost melted and remove from heat.
Keep stirring until all chocolate is melted. Whisk in brown sugar, salt, and vanilla extract. Once well combined whisk in eggs one at a time.
Whisk in cocoa powder and pour mixture into prepared pan.
Place in oven and bake about 25 minutes or until center bounces back when lightly pressed with a finger. If cake shows signs of pulling away from the edge it is undoubtedly done.
After 10 minutes turn cake upside down on a serving platter.
Cake must be completely cooled before decorating.
Whip cream, sugar and vanilla to firm peaks. Pipe kisses around edge of cake using a piping bag with a large star tip.
Decorate with pistachios and strawberries or other fruits and nuts.

Imperial Sugar Insight

Read more about the differences between Dutch Process cocoa powder and natural cocoa powder here.