This flourless, organic, nearly sugarless chocolate cake is delicious, great to serve for kids birthdays and those who are on glutein free, or low sugar diets. It is not low in calories- but you cannot have everything. (The sugar content comes from the quality of the chocolate, so if you use dark, bittersweet chocolate the sugar content is very very low because the agave is the sweetener). You will not be disappointed.

Ingredients:

• 1 cup (2 sticks) organic butter, cut into pieces**
• 8oz organic dark chocolate chips (about 1 1/2 cups) (can also use semi-sweet)
• 1 1/4 cups organic agave nectar***
• 1 cup sifted unsweetened organic cocoa powder
• 6 large organic eggs**

**I usually look for organic valley brand butter and eggs- as the cows are grass fed, which makes a difference with omega 3's.

***You can use real sugar as well.

Directions:

• Preheat oven to 350°F. Butter 9.5 -inch-diameter springform pan. Non stick is best, otherwise use pastry/baking paper to line bottom.
• Sift Cocoa and set aside in large bowl, mix in agave nectar.
• Stir butter and chocolate in large saucepan with wooden spoon over low heat until melted, don't burn.
• Add eggs to agave/cocoa and whisk until blended.
• Whisk in chocolate-butter mixture. Whisk well.
• Pour batter into pan. Bake 45-50 minutes. Tester in center will not come out completely clean, as agave makes cake very moist. Tester will come out nearly clean, don't overcook, no longer than 50 minutes in an oven that runs at the right temp. Let cake cool completely. Release pan sides. Serve warm with vanilla ice cream or whipped cream. Cover and refrigerate to store.