WHERE TO BUY FLOURLESS CHOCOLATE CAKE RECIPES

Steps:

• Preheat the oven to 375F.
• Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper.
• Spray the paper with cooking spray, too, then set the pan aside.
• Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat.
• Stirring often, melt chocolate with butter until completely blended.
• Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired).
• Add sugar and mix well.
• Add eggs one at a time, whisking well after each addition.
• Sift cocoa into bowl and stir until just blended.
• Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. 
• The cake should be just firm in the center when done.
• Cool for 10 minutes, then invert onto a plate, removing sides of springform pan.
• Remove and discard parchment paper and set cake aside to cool completely.
• Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth.
• Remove from heat, then stir in milk, honey and vanilla.
• Set aside to cool slightly.
• When cake has cooled, pour glaze onto the center.
• Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake.
• Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.

Steps: