Flourless Chocolate Cake with Dark Chocolate Glaze

 

 

 

Ingredients: 
12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped 
1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks 
1 1/4 cup sugar 
6 eggs 
1 cup unsweetened cocoa powder 
1 tablespoon milk 
1 tablespoon honey 
1/4 teaspoon gluten-free vanilla extract 

Method: 
Preheat oven to 375°F. Spray a 9-inch pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.
Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.

Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely. 

Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.