Flourless Chocolate Cake

I have a friend who needs to eat glutton-free and also my daughter tries to stick to that rule as much as she can and she found this recipe on http://www.epicurious.com/  and it's just heavenly!  I brought it to our gathering on Sunday and I know there are a few people who also want the recipe. 

Flourless Chocolate Cake
(makes one 8" cake)

4 ounces fine-quality bittersweet chocolate (not unsweetened) I used Ghirardelli bittersweet chocolate chips and so I didn't have to chop.
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder (plus additional for sprinkling, if you are not frosting)

Preheat oven to 375 degrees and butter an 8-inch round baking pan.  Line bottom with a round of wax paper or parchment paper and also butter paper.

Chop chocolate into small pieces.  In a double boiler or metal bowl set over a saucepan of barely simmering water.  Melt chocolate with butter, stirring until smooth.  Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.  Cool slightly.  Add eggs and whisk well.  Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.  Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust.  Cool cake in pan on a rack 5 minutes and then invert onto a serving plate.

Dust cake with additional cocoa powder if desired.  (Cake keeps, after being cooled completely, in an airtight container, 1 week.  I freeze half.)

Ganache
This chocolate cream icing is a pastry chef's staple.  Use it to glaze a cake or, when it cools, whip it to a a piping consistency.

1-1/2 cups heavy cream
1 lb. semisweet or bittersweet dark chocolate (I used Ghirardelli bittersweet chocolate chips)

In a heavy saucepan, boil heavy cream (whipping cream).  Turn off the heat.  Add chopped chocolate pieces and let it rest until melted.  Use a rubber spatula to stir the mixture until all the pieces are melted.
Pour it into a room-temperature bowl and cover with plastic wrap.  Refrigerate the ganache until firm.  (I have just let it set in the bowl until it sets a little and then just spoon on some and glaze cake.  I find it is almost enough for two cakes.)

Store the icing in an airtight container and refrigerate.  The icing will keep for up to 2 weeks in the refrigerator.  Yield:  3-1/2 cups