Nearly Flourless Chocolate Cake Recipe

I found another recipe from Camille's blog www.flowersinhisgarden.blogspot.com that I decided to try. I put a healthy spin on it and it still turned out yummy. Normally I can't stand chocolate cake, but since this was more like a custard, I loved it! Here's the recipe:

Nearly Flourless Chocolate Cake:

2 squares unsweetened Bakers Chocolate
3/4 cup butter
1 & 1/4 cup sucanat
5 large eggs
1 Tbl whole wheat pastry flour

Preheat oven 375 F. Line bottom of 8 inch springform pan with parchment paper and butter the sides. Using a wire whisk, melt chocolate and butter in a pan on the stove over very low heat. Stir in sucanat and mix until smooth. Let mixture cool for 5 minutes, then add eggs, stirring them in one at a time. Add the flour and mix well. Pour batter into springform pan and bake 25 minutes or until center of the cake is barely set. Let cool 15 minutes, then loosen the sides of the cake from springform pan. Flip cake upside down onto a piece of parchment paper on a plate. Carefully remove the other piece of parchment paper that was on the bottom of the pan that is now on the top of the cake.

Serve with raspberry sauce and fresh whipped cream sweetened with honey.

Raspberry Sauce:
1 cup raspberries
1 tsp tapioca flour (instead of cornstarch)
honey to taste

Mix raspberries, tapioca flour and honey (fresh or frozen) in a small pan. Stir over medium heat until sauce coats spoon. If too thick, add more raspberries. If too thin, add more tapioca flour, mixed in a little cold water, then reheat sauce until thick.

To serve:
Spread sauce on cake. Add whipped cream on individual servings.