Someone in my house had a birthday not long ago. That someone was my husband who happens to love chocolate. He’s always been more of a chocolate lover than me or the boys.
So this year, I made him a rich flourless chocolate cake. It turned out wonderfully, and would have been even better, I’m sure, if I had used real butter. And if you’re looking for a dessert to serve on Easter, this would be a delicious choice.
Because gluten-free son and I are dairy free, I didn’t want to top this cake with whipped cream or ice cream, as is often done. I decided on a chocolate glaze, which added to it’s elegance and it’s chocolaty goodness.
The picture below can be a little deceptive. The crumbs you see on the plate are pieces of chocolate that I sprinkled around, not cake crumbs. This is a dense, moist cake, and should be chilled before serving.
- 8 ounces semi sweet chocolate chips
- 1 cup Earth Balance buttery sticks, or butter
- 1 cup sugar (see note)
- 6 large eggs
- 3/4 cup cocoa powder
For the Glaze
- 4 ounces chocolate chips
- 2 Tablespoons shortening
- 1 tablespoon coconut milk
- 1 tablespoon honey
- 1/4 teaspoon vanilla
- Preheat oven to 325°.
- 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.
- In a double boiler or in the microwave, melt the chocolate chips and butter (or substitute). Transfer to a large mixing bowl.
- Beat in the sugar.
- Beat in the eggs one at a time.
- Sift in the cocoa and stir just until blended.
- Pour into the prepared pan and spread out evenly.
- Bake for 35 – 45 minutes or until the cake is just firm in the center.
- 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
- Melt the chocolate chips and shortening in the microwave or a double boiler.
- Stir in the coconut milk, honey, and vanilla. Cool for 5-10 minutes.
- Pour the glaze onto the center of the cooled cake and spread it with a spatula over the top and down the sides.
- Refrigerate the cake for at least one hour to set the glaze.
You can add up to 1/2 cup more sugar if you want a very sweet cake. As is, the cake is mildly sweet.