You know when people say, oh, just a small piece for me, it’s so rich! And you think, rich = delicious; I’ll take a slab, thanks.
Or is that just me?
This cake has no flour in it, so it’s naturally gluten-free, which I gather means it is just as healthy as apples or marshmallow fluff. How you’ve managed to stay alive without it I do not know.
1 cup butter + 3 Tablespoons butter, separately
8 oz bittersweet chocolate + 4 oz bittersweet chocolate, separately
1 1/4 cups sugar
1 cup cocoa powder
1 Tablespoon honey
1 Tablespoon milk
1/4 teaspoon vanilla
Preheat oven to 375.
Line the bottom of a springform pan with parchment paper. Spray the paper with cooking oil.
Melt 1 cup butter with 8 oz bittersweet chocolate.
Pour that into a bowl, then add the sugar.
Add the eggs, stirring well.
Sift cocoa powder into the mixture and stir til blended.
Pour into prepared pan.
Bake for 35 minutes.
Let it cool for 15 minutes, run a butter knife around the edges, release the spring, and remove the sides.
Leave it on the counter til it’s cool to the touch, then cover with a sheet of waxed paper, wrap in tin foil, and stick it in the fridge. Overnight is ideal, but as long as it’s cool through you’re good to go.
About an hour before you want to eat it, pull it from the fridge, remove it from the bottom of the pan, set in on your serving plate (upside down if you prefer a flat top) and prepare your glaze:
Melt 3 Tablespoons butter with 4 oz bittersweet chocolate.
Remove from heat and add milk, honey, and vanilla.
Pour onto center of cooled cake, then spread with the back of a spoon. I like to cover the top and let it drip down the sides a bit, but you do you.
Once it’s glazed, store it at room temperature in something airtight.