Flourless Chocolate Cake with Dark Chocolate Glaze

  • Currently 4/5
12 oz Bittersweet chocolate, roughly chopped - DIVIDED!
1 Cup plus 3 Tablespoons Butter, cut into chunks - DIVIDED!
1-1/4 Cups sugar
6 Eggs
1 Cup Cocoa powder
1 T. Milk
1 T. Light corn syrup
1/4 t. Vanilla
1. Preheat oven to 375. 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 8 ounces 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 a bowl and stir until just blended.
3. 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.
4. Meanwhile, make the chocolate glaze. Melt remaining 4 ounces of chocolate and 3T butter in a small saucepan over medium low heat, stirrng until smooth. Remove from heat, then stir in milk, corn syrup and vanilla. Set aside to cool slightly.
5. 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.


Member since Dec 2009

More recipes like this one...