Flourless Chocolate Cake

Preheat the oven to 350°F and grease a round springform pan. Dust the pan lightly with cocoa powder and set aside.

In a large microwave-safe bowl, combine the cubed butter, half-and-half and chocolate chips. Microwave for 30 seconds, then stir with a spatula. Continue microwaving at 30-second intervals and stirring until the chocolate is melted and the mixture is completely smooth. Let the chocolate mixture cool for 10-15 minutes.

In another large bowl, whisk together the eggs, sugar and cocoa powder. Whisk in the slightly cooled chocolate mixture until combined.

Pour the cake batter into the prepared springform pan, and bake at 350°F until the cake has puffed up. This should take about 35 minutes or so. (Do not open the oven during those 35 minutes. If at 35 minutes the cake has not puffed up, bake for 5 more minutes.)

Cool the cake in the springform pan for at least 1 hour before removing.

Serve the cake warm, with ice cream, or let it cool completely, dust with powdered sugar and garnish with fresh raspberries.

(Technique adapted from Real Simple magazine.)