Flourless Espresso Chocolate Cake

 This cake was mostly for my mom because it's naturally gluten-free but then thee whole family ended up loving it! It's a flourless espresso chocolate cake with a chocolate espresso frosting/sauce. I poured the sauce all over the cake then arranged all the strawberries on top and around the edges before pouring over another layer of sauce, then topped it all off with a good sprinkling on powdered sugar.

Cake-
3tbls butter
6oz bittersweet baking chocolate chopped
6 large eggs separated
1 cup sugar
3tbls instant espresso powder
1/4 tsp coarse salt
1tbls vanilla extract

Preheat oven to 350 butter a 9inch springform pan
Melt chocolate and butter in a medium size bowl
beat egg yolks with 1/2 cup sugar until thick and pale~3 minutes
Add espresso powder and salt mix well then add vanilla and chocolate til all included.
In a clean bowl beat egg whites until foamy, then slowly add remaining 1/2 cup sugar and beat until stiff peaks form( I beat mine for forever and no peaks ever formed so after awhile I gave up and it worked out fine so dont be to worried if yours isn't working either)
Fold whites into the chocolate mixture in 3 additions-pour into pan and bake until set 40-45 minutes. 
Let cool in pan on a rack-can be placed in the fridge for up to a day. Remove pan sides and lift cake off the bottom with a spatula.

Sauce/Frosting
3 oz bittersweet chocolate chopped
1 1/2 tbls butter
2 tsp vanilla extract
1/3 cup heavy cream(half and half works too)
1/3 cup sugar
1 tbls instant espresso powder
1/4 tsp coarse salt

Bring Cream, sugar, espresso powder, and salt to a boil. Pour hot mixture over the chocolate, butter, and vanilla. Whisk until smooth and serve in a bowl with the cake or poured over the top like I did here.