Flourless Dark Chocolate Cake

1/2 cup unsweeted cocoa powder
1/2 cup boiling water
2 cups whole almonds (measure before grinding)
3/4 cup packed light brown sugar
3 large eggs, at room temperature
1/3 cup unsalted butter or buttery spread (such as Earth Balance), melted - OR canola oil
1 Tbs pure vanilla extract
1/2 tsp salt
2 tbs powdered sugar, for dusting

1.  place a rack in the middle of the oven.  Preheat the oven to 350 degrees.  Generously grease; then line the bottom of an 8 inch springform pan with the parchment paper or wax paper.  Grease again, then set aside.
2.  dissolve the cocoa in the boiling water; set aside.  Meanwhile, grind the nuts in a food processor to a fine meal.
3.   Add the brown sugar, eggs, butter, vanilla extract, cocoa mixture, and salt to the food processor and process 30-40 seconds.  Scrape down sides of bowl and process another 30 seconds or until mixture is thoroughly blended.  Spread the batter evenly in the pan.
4.   Bake 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.  The cake rises as it bakes, then may fall slightly as it cools.  Cool the cake in the pan 10 minutes on a wire rack.  Gently run a sharp knife around the edge of the pan to loose the cake.  Release pan sides; discard paper liner.  Dust with powdered sugar before serving.

Note:  Hershey's Special Dark Cocoa, available in grocery stores, works especially well in this recipe.  Dissolving cocoa in hot water before baking enhances its flavor.  This is a very dark cake-perfect for special occasions because it looks so rich and decadent.