Praise God for Chocolate!

I knew that there was going to be cheesecake and chocolate torte at Genevieve and Nathan's wedding this past weekend--which meant yummy desserts and Margaret and Gina should not eat if we wanted to enjoy the company of our dear brothers and sisters. So, I decided to make a milk-free, soy-free, flourless chocolate cake. I was skeptical as to whether it would work, but it did and it tasted great and fit right in with the chocolate torte that was at the wedding. Here's the recipe adapted from Epicurious.com:

4 ounces unsweetened baking chocolate
1/2 cup canola oil
1 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling

Preheat oven to 375°F and oil an 8-inch round baking pan. Line bottom with a round of wax paper.

Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with oil, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. 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 invert onto a serving plate.