FLOURLESS CHOCOLATE CAKE WITH DARK CHOCOLATE ICING

Flourless Chocolate Cake with Dark Chocolate Icing image

Provided by Phyllis Gesch @zachsbiggestfan

Categories Cakes

Number Of Ingredients 8

12 ounce(s) bittersweet chocolate chips
1 cup(s) (2 sticks) plus 3 tablespoons butter, cut into chunks
1 1/4 cup(s) sugar
6 large eggs
1 cup(s) unsweetened cocoa powder
1 tablespoon(s) milk
1 tablespoon(s) honey
1/4 teaspoon(s) gluten-free vanilla extract (optional)

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.)