Toasted Marshmallow Flourless Chocolate Cake

Today is Toasted Marshmallow Day, and, of course, you can make S'mores--and all the variations thereof. Here's a link to a S'mores Round-up on National S'mores Day on August 10.

But how about something different? Something easy and great for the Gluten-Free Folks? The following Flourless Chocolate Cake with Toasted Marshmallow Topping is fabulous!

You can use your favorite flourless cake or try the easy Flourless Chocolate Cake recipe below. For the Marshmallows, I recommend using high quality marshmallows or making your own. Here's a link to Michael Recchiuti's Marshmallow recipe.  If you only have 'regular marshmallows', that will work, too.

Toasted Marshmallow Flourless Chocolate Cake

Ingredients 
8 ounces dark chocolate 70-75% cacoa
1 cup sweet butter
1 1/2 cup sugar
6 large eggs (room temperature)
3/4 cup unsweetened DARK cocoa
25 marshmallows 

Directions
Preheat oven to 375°F
Butter 10-inch spring form round baking pan. Line bottom with buttered wax paper.
Break chocolate into pieces.
In double boiler or metal bowl over saucepan of simmering water, melt chocolate with butter, stirring, until smooth.
Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.
Add eggs and whisk well.
Sift cocoa over chocolate mixture and whisk until just combined.
Pour batter into pan and bake in middle of oven 35-40 minutes, or until top has formed thin crust and toothpick comes out moist but not wet.
Cool cake in pan on a rack 10 minutes.
Remove springform sides. Leave cake on bottom of pan.
Put cake (still on springform base) on cookie sheet.
Top with marshmallows while still warm (leave an inch around edge free-they spread).
Put cake back in oven at 375 for 5 minutes--until marshmallows are 'toasted'.
Remove from oven and cool on rack.

Photo: Wikipedia