I was so intrigued, I finally found a recipe for flourless chocolate cake!
Chocolate Cake
Author: Linda Etherton
Recipe type: Dessert
Serves: 10
Ingredients
8 ounces semi sweet chocolate chips
1 cup Earth Balance buttery sticks, or butter
1 cup sugar (see note)
6 large eggs
¾ cup cocoa powder
For the Glaze
4 ounces chocolate chips
2 Tablespoons shortening
1 tablespoon coconut milk
1 tablespoon honey
¼ teaspoon vanilla
Instructions
1.Preheat oven to 325°.
2.Cut a circle of parchment paper to fit a 9 – 10 inch spring form pan. Grease the bottom and sides of the pan. Put the parchment paper in the bottom and grease the top of the paper.
3.In a double boiler or in the microwave, melt the chocolate chips and butter (or substitute). Transfer to a large mixing bowl.
4.Beat in the sugar.
5.Beat in the eggs one at a time.
6.Sift in the cocoa and stir just until blended.
7.Pour into the prepared pan and spread out evenly.
8.Bake for 35 – 45 minutes or until the cake is just firm in the center.
9.Cool in the pan for 10 minutes. Remove the sides of the pan, invert it onto a plate, remove the bottom of the pan and the parchment paper. Cool completely.
For the Glaze
1.Melt the chocolate chips and shortening in the microwave or a double boiler.
2.Stir in the coconut milk, honey, and vanilla. Cool for 5-10 minutes.
3.Pour the glaze onto the center of the cooled cake and spread it with a spatula over the top and down the sides.
4.Refrigerate the cake for at least one hour to set the glaze.
Notes
You can add up to ½ cup more sugar if you want a very sweet cake. As is, the cake is mildly sweet.