Flourless Chocolate Cake - bittersweet chocolate

Method

• Cake directions:.
• Preheat oven to 375F Spray a 9-inch spring-form pan or round cake pan.
• Line bottom with a circle of wax or parchment paper and spray the paper.
• Place chocolate and butter in a medium saucepan over medium-low heat.
• Stirring often, melt the chocolate with the butter until completely blended.
• Remove from heat and pour mixture into a large mixing bowl.
• (Alternately, you may use your microwave to melt the butter with the chocolate, if desired).
• Add sugar and mix well.
• Add eggs, a little at a time, and mix well.
• Sift cocoa onto mix and stir until just blended.
• Pour batter into prepared pan and bake for 35 to 40 minutes or until the cake has risen and the top has formed a thin crust.
• It may crack just a bit.
• The cake should be just firm in the center when done.
• Cool cake for 10 minutes, then invert onto a plate, removing sides if using a spring-form pan.
• Remove wax paper and allow the cake to continue to cool.
• Glaze directions:.
• While cake is baking, prepare glaze.
• In a small saucepan over medium-low heat, melt broken chocolate with butter, stirring frequently until smooth.
• Remove from heat.
• 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 the glaze along the top and sides of the cake.
• Chill for 30 minutes to an hour before serving.
• This sets the glaze and makes the cake easier to slice.