Easy Flourless Chocolate Cake
Source: King Arthur Flour (directions slightly rewritten)
Cake:
1 cup semisweet or bittersweet chocolate chips
1/2 cup (8 T) unsalted butter
3/4 cup granulated sugar
1/4 tsp salt
opt: 1 to 2 tsp espresso powder
opt: 1 tsp vanilla extract
3 large eggs
1/2 cup unsweetened cocoa powder, Dutch-process cocoa preferred
Glaze:
1 cup semisweet or bittersweet chocolate chips
1/2 cup heavy cream
Preheat oven to 375. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.
Cake:
Heat chocolate and butter in a microwave-safe bowl until butter is melted and chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.
Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.
Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine. Spoon batter into the prepared pan.
Bake at 375 for 25 minutes; the top will have formed a thin crust.
Cool in the pan for 5 minutes. Loosen the edges of the pan with a knife or nylon spreader, and turn out onto a serving plate. Allow the cake to cool completely before glazing.
Glaze:
Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth. (Cindy's note - I let cool until slightly thickened)
Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.
Yield: 8 to 12 servings