Flourless Chocolate Cake w/ Black Sesame Cream & Raspberries

1. Heat the oven to 375º F. Butter a 9-inch springform cake pan & line the base with parchment paper. You can also use a brownie pan, lined with parchment paper up the edges without having to flip it out since it’s very delicate.
2. Chop the chocolate and cube the butter. Combine the two in a heatproof bowl. Now time to melt the chocolate and butter together—you can either do this in the microwave or over a double boiler, mixing until all melted together. For the microwave, heat for 30 seconds, check on it, then continue to microwave in 30 second increments, stirring in between. Microwave until all is melted and smooth.
3. Pour sugar into a medium sized bowl and add the eggs in one at time, mixing well after each until the mixture is lighter in color and a little airy. I use an electric hand mixer for this, you can use a stand mixer or whisk too.
4. Now add in the melted chocolate/butter combo, along with the cocoa powder. Mix until all combined. At this point your batter should be super smooth.
5. Pour batter into your prepared cake pan and bake for about 25-30 minutes. For me it always takes the full 30 minutes. When it’s done, the center of the cake should look set and shiny, and crackly on top.
6. Let the cake cool in its pan on a rack for 20 minutes; then carefully take it out of the pan. The cake will deflate slightly as it cools. Allow to cool completely, for at least an hour, before you serve. The texture gets better as it cools.
7. Serve in wedges at room temp with berries & whipped cream or a glass of cold milk:)