12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
1 cup (2 sticks) plus 3 Tablespoons butter, cut into chunks
1¼ cup sugar or sucanat (more or less to taste)
6 eggs
1 cup unsweetened cocoa powder
1 Tablespoon milk
1 Tablespoon honey
¼ teaspoon vanilla
Instructions
Preheat oven to 375°. Butter a 9-inch spring form pan, then line the bottom with a circle of parchment paper. Butter the paper, and 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. Add sucanat 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 spring form pan. Remove and discard parchment paper and set cake aside to cool completely.
While waiting for the cake to cool, 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, smooth the glaze very gently 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.
Recipe by Heavenly Homemakers at https://www.heavenlyhomemakers.com/the-most-amazing-flourless-chocolate-cake-recipe