The photo is of a flourless chocolate cake I made for a neighborhood get together tonight. We all enjoy the sight of the peaks of the Indian Peaks Wilderness each day, so those mountains are the inspiration for this cake covered with chocolate glaze and semi sweet chocolate shards with powdered sugar. I served it with a raspberry sauce and whipped cream. It is not very sweet, but rich.
The flourless cake was a choice made because I have yet to try high altitude baking and was intimidated by all the changes that need to be made when flour and baking powder are involved.
Anyone have any tips?

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