"Let Them Eat Cake"

I decided to bake a chocolate espresso torte for my friend Viki's birthday, but since she is gluten sensitive and I am lactose sensitive I created a flourless almost-vegan concoction.  Here's the recipe:

1) Over low heat in a medium saucepan, melt 3/4 cup Earth Balance dairy-free butter and two bars dark chocolate (note you can find virtually dairy free dark chocolate at specialty food stores), stirring to combine.  

2) In batches add a cup of sugar, cup cooled espresso, and heaping spoons of cocoa powder incrementally, tasting to test flavor.  A dash of kahlua works well here as well if you have it. Stir until smooth and rich.

3) Beat four eggs with an electric mixer until frothy, then add cooled chocolate mixture to the eggs, folding into a batter.  Pour into a lightly greased pan and bake on 350 degrees for 40 minutes.

4) Remove cake from over and let cool.  Then remove from pan (I placed on a nice serving plate) and refrigerate for at least an hour.

5) I topped the torte with a raspberry puree: take two packages of fresh raspberries and place them in a small saucepan on medium heat, simmering to soften.  Add about a fourth cup of sugar and stir to thicken the sauce (also a dash of brown sugar for fun) and when it has achieved a lovely texture - not too juicy or it will drown the cake - remove from the heat.

6) Spread raspberry puree over the top of the cake (here I decorated the plate with bright pink flower leaves arranged around the rim of the cake, "plating" as they say) and serve!