Flourless Chocolate Cake with Cherryripe

First of all, I would like to announce, we have a winner of our great cookbook give away! Frances from WA has won herself a lovely cookbook that will be posted out to her within the week. Congratulations Frances!
Now for the sticky business of the kitchen.
I've always wanted to make one of those super moist flourless chocolate cakes everyone raves about. I was a bit nervous to be baking without flour, and to be honest it reminded me (with a certain sinking dread) of making souffles. Yes, the cake did sink like my souffles, but didn't affect the taste or the look of the cake (I think it just cooled down too quickly).
Well, I can assure you, I thought this recipe ticked all the right boxes. As expected, it was deliciously fudgy and the rich and utterly satisfying chocolate smell lingered in the house until the cake was "removed" and ingested. One word: delicious.
I can no longer possibly feel sorry for gluten intolerant souls. The question is, does chocolate contain gluten? Someone will have to fill me in there. Meanwhile, enjoy a piece of this heavenly flourless chocolate cake topped with cherry ripe and chocolate sauce!

FLOURLESS CHOCOLATE CAKE WITH CHERRY RIPE (adapted from Better Homes and Gardens Magazine Oct 2011)

250g butter, chopped
400g dark chocolate, chopped
1/4 cup cocoa powder
5 eggs, separated
1 cup sugar
1 cup almond meal
100g cherry ripe bar, crumbled
extra cocoa powder and melted chocolate to serve

Preheat the oven to 180C, and line and grease a 8cm x 22cm springform cake tin.
Melt the butter and the chocolate  either in the microwave or in a bowl over a saucepan of simmering water, stirring to ensure it is well combined and melted thoroughly.
Add cocoa powder and whisk until smooth. Set aside to cool.
Meanwhile, out the yolks and 1/2 cup of the sugar in a bowl and beat until thick. Stir in the cooled chocolate mixture, then stir in the almond meal.
Beat the egg whites in a separate large, dry bowl until soft peaks form. Gradually add the remaining sugar, 1 tablespoon at a time until well incorporated. Add a large spoonful of the egg white mixture into the chocolate mixture and fold to combine. Carefully fold in the remaining mixture until combined.
Pour the mixture into the prepared tin. Place the tin on an oven tray and bake for 20 minutes. Then loosely cover the cake with aluminium foil and bake for a further 35-40 minutes until a skewer, when inserted into the centre of the cake, comes out with moist crumbs attached. Set aside to cool before removing from the pan. Liberally dust with the extra cocoa powder and cut into 8-10 pieces. Decorate each piece with crumbled cherry ripe bar and a drizzling of melted chocolate.