Flourless Chocolate Cake with Raspberry Glaze:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. Melt the chocolate and butter in a heatproof bowl over simmering water. Stir until smooth, then remove from heat.
3. Mix in the sugar and let the mixture cool slightly.
4. Beat in the eggs one at a time, then add the vanilla extract.
5. Pour the batter into the prepared pan and bake for 25–30 minutes, or until the center is just set.
6. For the glaze, heat raspberries and powdered sugar in a small saucepan over medium heat until the raspberries break down. Strain to remove seeds.
7. Let the cake cool completely before pouring the glaze over the top. Garnish with extra raspberries.

Heart-Shaped Gluten-Free Cookies:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, beat butter and sugar until creamy. Add the egg, vanilla extract, and salt, mixing until combined.
3. Gradually add the gluten-free flour, mixing until a dough forms.
4. Roll out the dough on a floured surface and cut into heart shapes using a cookie cutter.
5. Place the cookies on the prepared baking sheet and bake for 10–12 minutes, or until the edges are lightly golden.
6. Let the cookies cool before decorating with icing or sprinkles, if desired.