12 ounces bittersweet chocolate chips or bakers chocolate roughly chopped
1 cup (2 sticks) plus 3 tablespoons of butter, cut into chunks
1 1/4 cup sugar
6 eggs
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/4 taspoon gluten-free vanilla extract
Instructions
Preheat oven to 375°F. Spray a 9-inch springform 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.
When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon,
very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30
to 60 minutes before serving to set the glaze and make the cake easier to slice.
Originally Submitted
9/19/2009
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