Not only is this one of the easiest cakes to make, it’s also gluten-free, which means just about everyone can enjoy it. By Steven Hodge I was first introduced to this cake by chef Gianni Picchi while working in an Italian restaurant early in my career. Gianni is retired now, but we still meet weekly for coffee at my pastry shop. This cake is full of chocolate flavour and is super moist. It’s best served warm (not hot) with a dusting of icing sugar, but you can’t go wrong if you add vanilla ice cream, crème anglaise or whipped cream instead. STEVE HODGE’S FLOURLESS CHOCOLATE CAKE Makes one 9-inch cake Prep Time: 14 minutes Cook Time: 15 to 20 minutes INGREDIENTS 10 oz (280 g) dark chocolate, chopped ½ cup (115 g) unsalted butter, room temperature 2 tablespoons + ¼ cup (75 g) granulated sugar, divided 5 large eggs, room temperature METHOD Preheat the oven…