Flourless Chocolate Cake

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

10 ounces (315 grams) of bittersweet chocolate
3/4 cup of unsalted butter
2 teaspoons of vanilla extract
5 large eggs, at room temperature
1 cup of sugar

Butter a standard-sized springform pan (9 inches in diameter, 3 inches deep) and line the bottom of the pan with parchment paper to fit.

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 in a preheated 350 degree oven for about 40 - 45 minutes, or until a crust forms on the top and cracks a bit. Transfer the pan to a rack, run a sharp knife around the edges of the pan to loosen the cake and let cool.

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.

Glaze with:

Bittersweet Chocolate Glaze

6 tablespoons of heavy cream
6 tablespoons of corn syrup
8 ounces (250 grams) of bittersweet chocolate

In a medium-sized heavy saucepan, over medium heat, bring the cream and corn syrup to a simmer. Reduce the heat to low and add the chocolate and whisk until smooth.

Remove from the heat and let cool for about 10 minutes.

Pour the 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.