Am I the only one who has great plans that always seem to get interupted by life? I live in the country where the nearest supermarket is about 30 minutes away. Not far but a pain if I only need 1 or 2 things. We have 2 little markets in the 2 small, (I mean tiny) towns, nearby, but they by no means carry everything.
So I promised you all I was going to make some more gluten-free Girl Scout cookies, but when I went shopping I forgot the Kraft Carmels for the cookies. No problem, I thought, I’ll just get them at the bigger of the 2 markets.
When I got there however, they didn’t have any carmels at all, let alone Kraft. So I went to the other market, no luck there either. So I made this Chocolate Cake instead. Hope you enjoy it!
Flourless Chocolate Cake with Dark Glaze
- 12 ounces bittersweet chocolate chips
- 1 cup (2 sticks) plus 3 Tablespoons butter, cut into chunks
- 1 1/4 Cup Sugar
- 6 Eggs
- 1 Cup unsweetened Cocoa Powder
- 1 Tablespoon Milk
- 1 Tablespoon Honey
- 1/4 teaspoon gluten free vanilla extract
Preheat oven to 375 degrees. Spray a 9-inch springform pan with gluten free nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray also, then set the pan aside.
Place 2/3 ( 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 the butter until completely blended. Remove from heat and transfer to a large bowl. (You could also use the microwave to melt the butter and the chocolate, if desired.) Add sugar and mix well. Add the 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 the 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 the sides of the springform pan. Remove and discard the parchment paper and set cake aside to cool completely.
Meanwhile, make the chocolate glaze. Melt remaining 4 ounces of chocolate and the 3 tablespoons of 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.