Dark Goddess Cake

• 12 ounces bittersweet or dark chocolate, chopped
• 1 1/2 sticks unsalted butter, cut into pieces (6 oz. butter)
• 1 tablespoon bourbon vanilla extract
• 7 large organic free-range eggs
• 1 cup organic light brown sugar, packed
• 1/2 cup organic white cane sugar
• 1/4 cup organic unsweetened cocoa
• 1/2 cup almond flour

1. Preheat oven to 350°F.>
2. Line the bottom of a 9 inch spring-form pan with a circle of parchment paper; carefully butter the paper.
3. Place the chocolate and butter in a medium to smallish saucepan, and set the pan into a slightly larger sauce pan filled with two inches of hot water; bring the water to a simmer and slowly melt the chocolate and butter together. Stir with a wooden spoon until the chocolate and butter are melted together.
4. Remove the pans from the heat, and set aside the pan of chocolate and allow it to cool a bit. Stir often to keep it smooth.
5. Using an electric mixer, beat the eggs well or until they appear light colored and frothy; add the sugar and beat mixture again until it is thick and flows in ribbons, about 5-6 minutes.
6. Very slowly pour about half of the warm chocolate into the egg-sugar mixture (to gently temper it). Beat on low to combine. Blend in the remaining chocolate with wooden spoon by hand.
7. Add the vanilla.
8. Sift the cocoa into the batter and gently mix.
9. Pour the batter into the prepared spring-form pan and bake at 350°F for 45 to 50 minutes. (Note: the top of the cake may be cracked).
10. Cool the cake in the pan, on a wire rack. Loosen the cake from the edges of the pan with a small flexible spatula, and release the spring clasp.
11. Dust the cake with cocoa powder or powdered sugar and garnish each plate with a few scattered raspberries or mint leaves, and whip cream if desired.