FLOURLESS CHOCOLATE CAKE Serves 8. 4 oz unsalted butter (1 stick) 4 oz good unsweetened bittersweet chocolate, chopped coarsley 3/4 c sugar 3 eggs, lightly beaten 1/2 c unsweetened cocoa powder, sifted pinch salt Preheat oven to 375F. Line bottom of a 8-9 inch round baking pan with parchment paper. Butter paper and sides. In a double boiler, melt butter. Add chocolate and whisk until melted and combined. Remove top of boiler and whisk in sugar and salt. Whisk in eggs, then slowly whisk in sifted cocoa until just combined. Pour batter into pan and place in middle of oven for 25-30 minutes, or until the surface does not look wet. Cool on a rack for 5 minutes then invert onto a serving plate. Dust with cocoa, powdered sugar and cinamon. Serve with maple whipped cream.