A reader requested a recipe for a flourless chocolate cake to make for her daughter, who is allergic to flour. Following are two of my flourless favorites for dense, rich chocolate cakes. Both deliver potent doses of chocolate. One is a copycat version of one served at Piatti Restaurant in Thousand Oaks, Calif.

The cakes are versatile - and slices can be topped with whipped cream and fresh raspberries or strawberries. Or serve with your favorite ice cream/sorbet alongside - coffee, vanilla, raspberry or orange sorbet or whatever flavor you like.

Slices can be set in a pool of raspberry sauce, blackberry sauce, strawberry sauce, creme anglaise or melted vanilla ice cream. Or top with whipped cream and a sprinkle of chopped toffee or Heath Bars.

Even better, both are a breeze to whip up - and keep in the fridge for a few days - or can even be frozen up to a month. When you need an impressive dessert quick, opt for one of these.

2 sticks (8 ounces) butter½ cup sugar½ cup strong brewed coffee6 ounces semisweet OR bittersweet chocolate, cut up2 (1-ounce) squares unsweetened chocolate, cut up4 eggsLine an 8-inch springform pan with foil. Butter foil generously. Dust with flour, tap out excess.In a 2-quart glass bowl, combine butter, sugar, coffee, semisweet chocolate and unsweetened chocolate. Heat in a microwave oven on high power 1½ to 2 minutes, or until chocolate and butter are melted and mixture is smooth when stirred. Remove from heat. Whisk in eggs until smooth and well-blended.Pour batter into prepared pan. Bake in preheated 350-degree oven 50 to 55 minutes, or until top has a crust and is dry to the touch. Let cool in pan. Run a sharp knife around edge of pan to loosen cake and remove springform side of pan. Invert cake to unmold, peel off foil, then place cake right side up on a serving plate. Store cake, covered, in refrigerator or freezer.Makes 10 servings.

12 ounces bittersweet chocolate, chopped (see Note)2 (1-ounce) squares unsweetened chocolate, chopped½ pound (2 sticks) unsalted butter6 large or 5 extra-large eggs1½ tablespoons sugarRaspberry SauceFresh raspberries and whipped cream for servingButter an 8-inch springform pan and dust with sugar. Wrap outside of the pan with a double thickness of foil (make sure foil comes up sides of pan).In a large glass bowl in microwave oven, melt chocolates and butter on high power 1½ to 2 minutes or until smooth when stirred. Remove and set aside to cool.In medium bowl of an electric mixer, beat eggs and sugar until doubled in volume. Fold ½ of beaten eggs into cool chocolate mixture. Gently fold in remaining eggs only until no streaks remain.Turn batter into pan, spreading evenly. Place cake in another pan and add enough very hot water (for water bath) to come ½-inch up sides of outside of springform pan.Bake, uncovered, in preheated 425-degree oven 5 minutes. Cover loosely with foil and bake 10 to 15 minutes longer (cake will not be set in center; don't worry - it will set up when refrigerated). Remove from oven and cool 45 minutes.Refrigerate at least 3 hours or longer before serving. Bring to room temperature before serving, if desired.Serve with raspberry sauce, fresh raspberries and whipped cream.Makes 1 cake, about 8 to 10 servings.RASPBERRY SAUCE: In a food processor or blender, combine 2 (12-ounce) packages individually frozen raspberries, partially thawed, andcup (or more to taste) powdered sugar. Blend until pureed and as smooth as possible.Press through a fine sieve to remove seeds (straining process can be messy). Refrigerate sauce until serving time. Makes about 2 cups.Note: Because this cake is mostly chocolate, use a high-quality chocolate or an imported Belgian bittersweet chocolate.