Flourless Chocolate Cake (Viking River)

8 oz (227 g) dark chocolate, chopped

3 T (21 g) unsweetened cocoa powder

¼ tsp (1 g) baking powder

¼ tsp (1 g) salt

6 T (86 g) unsalted butter, room temperature

1 C (192 g) sugar

4 lg eggs

1¼ tsp (6 ml) vanilla extract

½ C (43 g) walnuts, ground

¾ C (87 g) walnuts, chopped

¾ C (165 g) heavy cream, whipped

¼ C (25 g) chocolate shavings

1 C (125 g) raspberries or raspberry sauce

Preheat oven to 350°F (177°C).

Grease an 8-inch springform pan with a small amount of butter.

Melt chocolate in a microwave on high in 30-second intervals, stirring in between, until chocolate is fully melted and smooth; set aside.

Combine cocoa, baking powder and salt in a medium bowl.

In a separate bowl, beat together butter and sugar; add eggs one at a time, beating well after each addition, and continue beating until mixture is pale and creamy, about 5 minutes. Beat in vanilla.

Add chocolate; beat until just blended. Fold in ground walnuts, chopped walnuts and cocoa mixture.

Pour into prepared pan and bake until cooked through, about 35 minutes.

Let cool completely on a wire rack. Run a small knife around edges of springform pan before releasing cake.

Serve at room temperature, topping with one or more garnishes to taste.