Flourless Chocolate Cake with Dark Chocolate Icing
I usually make mine in personal-sized springform pans, though the recipe says to use a 9-inch springform pan. Either one will work. The cake is very rich - a little goes a long way - so that's why I usually make personal sized ones when gifting this to people. Hope you like!
12 ozbittersweet chocolate chips
1 c(2 sticks) plus 3 tablespoons butter, cut into chunks
1 1/4 csugar
1 cunsweetened cocoa powder
1/4 tspgluten-free vanilla extract (optional)
How to Make Flourless Chocolate Cake with Dark Chocolate Icing
- Meanwhile, make chocolate glaze. Melt remaining 4 oz chocolate and 3 TB butter in a small saucepan over medium-low heat, stirring until smooth. Remove from heat, stir in milk, honey & vanilla. Set aside to cool completely.
- 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, if you'd like) of cake. Chill cake, uncovered, for 30-60 minutes before serving, to set the glaze and make the cake easier to slice. (I decorated it with a pink heart, made out of dusting sugar.)