Yields one 9″ cake, serves 12
12 oz bittersweet chocolate, coarsely chopped (2¼ cups)
3/4 cup coconut oil
5 large eggs
½ honey or maple syrup
1 1/2 tsp vanilla extract
1/4 tsp salt
2 Tbsp water
3/4 oz (1/4 cup) unsweetened cocoa powder, more for the pan

1/4 lb bittersweet chocolate, (3/4 cup) coarsely chopped
1 1/2 oz (3 Tbsp) coconut oil

Preheat oven to 300F. Lightly oil the bottom of a 9″ round pan and line the bottom with a round of parchment. Lightly oil the parchment and the sides of the pan and dust with cocoa. Tap out any excess cocoa.
Melt the chocolate and oil together in a medium bowl (over a pan of hot water) and let cool slightly. With a stand mixer fitted with the whisk attachment, combine the eggs, honey/maple sytup, vanilla, salt and 2 Tbs water. Beat on medium-high speed until the mixture is very foamy, pale in color, and doubled in volume for about 2 minutes. Reduce the mixer speed to low and gradually pour in the chocolate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds. Add the cocoa and mix on medium low just until blended, about 30 seconds.
Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps – 40-45 minutes. Don’t over bake. Let cool in the pan on a rack for 30 minutes. If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the pan to loosen the cake. Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. The cake may look cinched in around its sides which is fine. Transfer to a cake plate. Cover and refrigerate the cake until it’s very cold, at least 6 hours or overnight.
Glaze the cake: Melt the chocolate and oil in a pot, stirring with a spatula until smooth. Pour the warm glaze over the chilled cake and spread the glaze evenly to within 1/4 inch of the edge. Refrigerate the cake until the glaze is set , about 20-30 minutes. Before serving, let the cake come to room temperature, about 20-30 minutes. As the cake is very rich, cut into tiny slices using a hot knife and serve.
Flourless Chocolate Cake with Chocolate Glaze

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