FLOURLESS CHOCOLATE CAKE WITH DARK CHOCOLATE ICING
*Gluten-free recipe* I make this for my GF friends, and it's always a smash hit! It's an easy recipe, it tastes good, and has none of the grit that GF cakes usually have. I usually make mine in personal-sized springform pans, though the recipe says to use a 9-inch springform pan. Either one will work. The cake is very rich - a little goes a long way - so that's why I usually make personal sized ones when gifting this to people. Hope you like!
Provided by Phyllis Gesch @zachsbiggestfan
Categories Cakes
Number Of Ingredients 8
Steps:
- Preheat oven to 375. Spray a 9-inch springform pan with non-stick 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 8 oz of the chocolate and 1 cup 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.
- Add sugar and mix well. Add eggs, one at a time, whisking well after each addition.
- Sift cocoa into bowl and stir well blended. Pour batter into prepared pan.
- Bake for 35-40 minutes, or until cake has risen and top has formed a thin crust. The cake should be 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 chocolate glaze. Melt remaining 4 oz chocolate and 3 TB butter in a small saucepan over medium-low heat, stirring until smooth. Remove from heat, stir in milk, honey & vanilla. Set aside to cool completely.
- 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, if you'd like) of cake. Chill cake, uncovered, for 30-60 minutes before serving, to set the glaze and make the cake easier to slice. (I decorated it with a pink heart, made out of dusting sugar.)
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