Prep: 1. Heat oven to 350. 2. Grease a 9-inch baking pan and dust with cocoa powder. Tap pan to spread cocoa and discard loose cocoa powder. Make: 1. Heat the butter with 1/4 cup of the heavy cream in a sauce pan over medium-low heat until the butter is melted. 2. Add chocolate chips and stir until melted. Remove from heat. 3. In a large bowl combine the 5 eggs, 1/4 cup cocoa powder, and 1 cup granulated sugar. Whisk until smooth. 4. Add the butter/chocolate mixture and whisk briskly until well combined. 5. Pour the batter into the prepared pan. Bake for 35-40 minutes or until puffed and set. 6. Remove from oven and let cool for 1 hour in pan. Run a sharp knife around the edge of the cake before removing. 7. Beat remaining 1 cup heavy cream with 1/4 cup powdered sugar until stiff peaks form. 8. To serve, top a slice of cake with the whipped cream and dust with additional cocoa powder if desired.
This decadent gluten-free cake is always a hit.