Flourless Chocolate Cake with Dark Chocolate Glaze

This is one of the first gluten-free recipes that I tried after I was diagnosed with Celiac disease.  One of my "sisters" came over to cheer me up and she brought me a piece of this super duper chocolatey cake!  You have to cut the pieces small because it is CHOCOLATE OVERLOAD, even for the chocolate lover, like myself, but a small piece with a little raspberry sauce on top is pure heaven!  You've gotta try it!  Now if you are dairy-free, you won't be able to use the Ghiradeli Bittersweet Chocolate that I recommend, but there are dairy-free chocolates out there that we can substitute, and for the milk, just use a little almond milk or a milk substitute of your choice!  You are going to love this recipe!

Enjoy!
Kirsten

PS: The recipe comes from wholefoodsmarket.com.

FLOURLESS CHOCOLATE CAKE WITH DARK CHOCOLATE GLAZE

12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
1 1/4 cups sugar
6 eggs (no, this is not a typo!)
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/4 teaspoon gluten-free vanilla extract

1)  Prehead oven to 375F.  Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper.  Spray the paper with cooking spray too, then set the pan aside.

2)  Place two-thirds (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 butter until completely blended.  Remove from heat and transfer to a large bowl.

3)  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.

4)  Pour batter into prepared pan and bake for 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.

5)  Meanwhile, make the chocolate glaze.  Melt remaining 4 ounces chocolate and 3 tablespoons 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.

6)  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.

NOTES:

~I recommend using Ghiradelli Bittersweet Chocolate (if you can have dairy), if not, find a dairy-free dark chocolate and substitute almond milk or your favorite milk substitute for the milk.
~Serve this in small pieces, because it is very rich!
~Top with raspberry sauce to cut the sweetness and for a beautiful presentation!  (Raspberry sauce recipe to come soon!)