Flourless Chocolate Cake

I made a flourless chocolate cake with chocolate glaze for Easter lunch.  (There was other food too.  I just made the cake, though.)  Obviously, being flourless, it didn't have the texture of what most people consider cake.  Looking at it, it could have been brownie texture, but it wasn't that either.  I don't really know how to describe it, but it was delicious.  Very rich and chocolate-y.  Goodness.  Also, the batter was absolutely heavenly.  Like chocolate silk.  In my mouth.  I served it up with some vanilla ice cream.  It's also really good if you warm it up with the chocolate glaze and peanut butter.  Just saying.  Everyone really liked it.  Even my brother.  Here it is: 

Flourless Chocolate Cake (Gluten-Free Goddess)

Ingredients:

16oz dark chocolate (I used Ghirardelli 60%)

1 cup light brown sugar, packed

1/2 cup white cane sugar

3/4 cup very hot strong coffee (I used Maxwell House Colombian) 

2 sticks (1 cup) unsalted butter, room temperature, cut into pieces

2 tablespoons unsweetened cocoa powder

8 large eggs, at room temperature

1 tablespoon vanilla extract

Directions:

Preheat the oven to 350ºF. Prepare a 10-cup Springform pan by lining the bottom with buttered parchment

{Note: Using a smaller cake pan will result in a longer baking time; adjust accordingly and keep an eye on the edges; if it browns too much while the center is still wet, wrap edges in foil.}

Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.

Pour the hot water or coffee slowly into the feed tube as you pulse again. Pulse until the chocolate is melted. Magic!

Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy.

Pour the batter into the lined Springform pan. Wrap the outside of the whole pan with a big piece of foil. Bake at 350º F in the center of the oven, till puffed and cracked and lovely - about 55 to 65 minutes. (Note - it takes an hour plus 15 minutes when baked at high altitude.) Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb.

Place the cake pan on a wire rack to cool. The cake will deflate. Don't worry! When cooled a bit, press down on it gently with a spatula to make it even, if you wish. Or not.

When the cake is completely cooled, cover, and chill it for at least three hours (best up to eight hours), until serving. Overnight is even better.

Serve thin slices with drizzled chocolate sauce or a sprinkle of sifted powdered sugar. Garnish with a fresh berries or mint leaves.

Yield: 15 slices

Satiny Chocolate Glaze (All Recipes)

Ingredients:

3/4 cup semisweet chocolate chips

3 tablespoons butter

1 tablespoon light corn syrup

1/4 teaspoon vanilla extract

Directions:

Melt the first three ingredients in a microwave-safe bowl.  Do about 10-15 second intervals in the microwave, depending on your wattage.  Just don't burn it!  Stir in the vanilla.  Drizzle over cake. Eat.  Enjoy.