Flourless Chocolate Cake with Bittersweet Chocolate Glaze

This is quite possibly the most decadent chocolate cake I have ever made, or eaten for that matter. There's so much chocolate in this cake, it will satisfy even the meanest chocolate craving. It's not your traditional chocolate cake, as it doesn't contain any flour. The main ingredients are chocolate, eggs, butter, sugar, and more chocolate. I'd describe it as a cross between cake, brownies and fudge. I could only eat one small piece but thankfully I had eager friends to share with.

If you want to make your cake look even prettier and your plate easier to clean, tuck bits of waxed paper under the baked cake on the plate before glazing. Simply remove when the glaze stops dripping.

Flourless Chocolate Cake with Bittersweet Chocolate Glaze

Recipe by Lisa Turner Published on July 22, 2007 Rich, dense, decadent and fudgy gluten-free chocolate cake made without flour and covered with a dark and delicious bittersweet chocolate glaze Print this recipe Cake: 10 oz (10 squares or 315 g) bittersweet chocolate 3/4 cup unsalted butter 2 teaspoons vanilla 5 large eggs at room temperature 1 cup sugar Glaze: 6 tablespoons heavy cream 6 tablespoons maple syrup 8 oz (8 squares or 250 g) bittersweet chocolate Instructions: Butter a standard 9-inch springform pan and line the bottom of the pan with parchment paper to fit. Preheat an oven to 350°. In a heavy saucepan, combine the butter and chocolate over medium-low heat. Stir until melted and smooth. Whisk in the vanilla. Set aside. In a large bowl, combine the eggs and sugar. Mix with an electric mixer set to medium-high for about 7 minutes. Pour in the melted chocolate and gently fold the ingredients together with a spatula. Transfer to the prepared pan. Bake for 40 to 45 minutes or until a crust forms on the top and cracks a bit. Transfer the pan to a wire rack, run a sharp knife around the edges of the pan to loosen the cake, and let cool. To make the glaze, bring the cream and corn syrup to a simmer over medium heat in a medium heavy saucepan. Reduce the heat to low and add the chocolate and whisk until smooth. Remove from heat and let cool for about 10 minutes. Makes 1 1/4 cups of glaze. Release the pan from the cake and trim any loose crumbs from the side. Invert a plate over the cake and flip. Remove the bottom of the pan and the parchment paper. Pour bittersweet chocolate glaze over the cake, using a spatula or knife to spread the glaze over the top and sides. Refrigerate until the glaze sets. Serve chilled or at room temperature. Makes one 9-inch cake