Flourless Chocolate Cake
Recipe type: Dessert
Serves: 10
  • 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
  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.
You can add up to ½ cup more sugar if you want a very sweet cake. As is, the cake is mildly sweet.
Recipe by Gluten-Free Homemaker at https://glutenfreehomemaker.com/flourless-chocolate-cake/