FLOURLESS CHOCOLATE CAKE WITH RASPBERRIES

1 1/2 cups chopped dark chocolate
1/4 cup unsalted butter, cubed
1/3 cup honey
1/4 cup cocoa powder
1/4 tsp salt
3 eggs, room temperature, beaten lightly
1 tsp vanilla extract
2 cups almond meal
1/4 tsp baking soda
Fresh raspberries, for garnish
Powdered sugar, for garnish

Preheat oven to 350 degrees.
Butter an 8-inch round cake pan and dust lightly with flour (almond meal, if necessary).

Place chocolate and butter in a large microwave safe bowl; microwave on high in 15-second intervals until melted. Stir after each interval.

Whisk the honey, cocoa, and salt into the chocolate mixture just until combined. Whisk in the eggs and vanilla until no traces of egg remain. Add the almond meal and baking soda; stir just until combined.

Pour batter into the prepared pan and bake at 350 degrees 30-35 minutes or until a knife inserted in the center comes out with only a few moist crumbs stuck to it. Cool cake in pan for 10 minutes, then turn out onto a wire rack to cool completely

Garnish with the raspberries and powdered sugar. Serve immediately and refrigerate any leftovers.

file photo for reference only