FLOURLESS CHOCOLATE CAKE

1. Butter then line with parchment paper the bottom of an 8″ springform pan or the bottom of a round 8″ cake pan. Preheat oven to 350 F. 
2. Chop the chocolate and place it in a large, heat proof mixing bowl. Set aside. 
3. Next, brown the butter. Melt the butter in a medium skillet over medium heat. Stir occasionally at first. Once begins to bubble and comes to a boil, stir it constantly. It will start to foam. Continue stirring as you watch for it to turn a light, amber color and develop a nutty smell which should happen in about five minutes. Pour the brown butter over the chopped chocolate. Make sure the scrape the bottom of the pan for all the bits. 
4. Stir the chocolate and brown butter together until the chocolate has melted. Sift the cocoa into the butter and chocolate mixture. Whisk in the sugar and salt. Whisk in the eggs one at a time. Add the vanilla extract. Make sure mixture is well mixed. 
5. Pour mixture into prepared pan. Spread evenly and bake for 25-37 minutes or until an instant read thermometer reaches 200 degrees Fahrenheit. Serve warm or at room temperature. Top with chocolate whipped cream. Alternatively, you can top the cake with a dusting of powdered sugar or cocoa powder or serve it with ice cream.  

CHOCOLATE WHIPPED CREAM

1. For best results, chill the bowl and beaters or whisk attachment in the fridge or freezer for 15- 20 minutes before using. In the bowl of an electric mixer or using a hand held mixer, beat the whipping cream on high speed for 2 minutes. Turn the mixer to low and pour the powdered sugar and cocoa in followed by the vanilla. Turn the mixer back up to high and continue mixing until you have medium to stiff peaks, about 3 more minutes.