I had a craving for chocolate and how better to satisfy a chocolate craving than with a flourless chocolate cake? No better way. This recipe is courtesy of Whole Foods Market.
8 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
1 cup butter
1 ¼ cups sugar
1 cup unsweetened cocoa powder
4 ounces bittersweet chocolate
3 tablespoons butter
1 tablespoon milk
1 tablespoon honey
¼ teaspoon vanilla extract
Preheat oven to 375 degrees F. Butter a 9-in springform pan and line bottom with parchment paper. Butter the paper and set pan aside.
Melt 8 oz chocolate and 1 cup butter in a medium saucepan stirring often. Remove from heat and transfer to large bowl. 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 35-40 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 oz chocolate and 3 Tbsp butter in a small saucepan (I used the same pan). 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 30-60 minutes before serving to set the glaze and make the cake easier to slice. It is good both warm and cold. It becomes kind of like fudge after refrigerated.