Happy Halloween!

Flourless Chocolate Cake. For all your gluten-frees!  It’s really easy and really delicious.  To get a pumpkin or whatever shape, just make a stencil and strain (I just use a tea ball) some confectioner’s sugar over it.

• 1/2 cup chocolate chips
• 1 stick butter cut into chunks
• 3 eggs
• 3/4 cup sugar
• 1/2 cup cocoa powder
• confectioner’s sugar

Oven 375.  Butter an 8-in round bake dish.  Cut out a piece of wax paper that fits into the bottom and then butter that too.  put chocolate chips and butter into a largish bowl.  Melt it 30 seconds at a time in the microwave, stirring the mixture after each round.  When it’s completely melted, stir in sugar and then whisk in eggs and lastly the cocoa powder.  Pour the batter into the dish.  Bake for about 22 minutes until a crust forms and the insides aren’t wet.  

Let it cool for 5-10 minutes.  Flip the cake upside down onto a plate.  Use a knife to encourage it out of the pan.  Remove wax paper.  Sprinkle confectioner’s sugar over it!