Flourless Chocolate Cake

After a day of scootering and cycling nothing tastes better than a slice of 

chocolately, chocolately, chocolately cake.

(gluten free)

Cake Ingredients

six  1 oz squares of semi-sweet chocolate

1/2 cup unsalted butter

3/4 cup sugar

3 large eggs

1/2 cup cocoa

1/4 tsp salt

1 tsp vanilla

Glaze Ingredients

two 1 oz squares of semi-sweet chocolate

1 1/2 tbsp. unsalted butter

1 1/2 tsp. milk or light coconut milk

1 1/2 tsp. honey or Agave syrup

To Make the Cake

Preheat oven to 350 degrees.

Prepare a 7 inch tart pan, springform pan or round cake pan 

by lining the bottom with parchment paper sprayed with cooking spray.

In a double boiler, melt and stir the chocolate squares and the butter

 until just melted and smooth.

Add the sugar and salt and cook while stirring for about a minute

 until the sugar starts to dissolve.

Remove the pan from heat and whisk in the eggs one at a time.

  The mixture will be smooth and glossy.

Use a mesh hand sieve to sift the cocoa into the mixture.  

Continue to whisk the batter until mixed in and smooth again.  

Whisk in the vanilla.

Pour the batter into the prepared pan and bake in preheated oven for about 25 minutes. Do not overbake.  The cake should be just firm to the touch.

Cool in the pan on a wire rack for 15 minutes, then invert on to a plate.

To Prepare the Glaze

Melt the 2 squares of chocolate and the butter together in the double boiler.  When melted and smooth remove the pan from the heat.  Add the milk, honey and vanilla and stir until smooth.  Let the glaze cool for about 3 minutes before pouring it onto the cake.  Pour all the glaze into the middle of the cake.  Then using a rubber spatula spread the glaze letting it drip down the sides.

Serves 6