Glazed Flourless Chocolate Cake
  • 1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
  • 1/2 cup (1 stick, 4 ounces) unsalted butter
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/2 cup (2 ounces) confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 1 to 2 teaspoons espresso powder, optional
  • 3 large eggs
  • 1/2 cup (1 1/2 ounces) unsweetened cocoa powder, Dutch-process preferred
  • Glaze
  • 1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
  • 1/2 cup (4 ounces) heavy cream
  • 1 teaspoon vanilla extract
  • Topping
  • 1/4 cup sliced almonds, toasted in a 350°F oven till golden brown, about 10 minutes
  1. To make the cake:
  2. Put the chocolate and butter in a microwave-safe bowl, and heat till the butter is melted and the chips are soft.
  3. Stir until the chips melt, reheating briefly if necessary.
  4. You can also do this over a burner set at very low heat.
  5. Transfer the melted chocolate/butter to a mixing bowl.
  6. Add the sugars, vanilla, salt, and espresso powder.
  7. 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.
  8. Add the eggs, beating briefly until smooth.
  9. Add the cocoa powder, and mix just to combine.
  10. Spoon the batter into the prepared pan.
  11. Bake the cake for 25 minutes; the top will have formed a thin crust.
  12. Remove it from the oven, and cool it in the pan for 5 minutes.
  13. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate.
  14. The top will now be on the bottom; that’s fine.
  15. Also, the edges will crumble a bit, which is also fine.
  16. Allow the cake to cool completely before glazing.
  17. To prepare the glaze:
  18. Combine the chocolate and cream in a microwave-safe bowl, and heat till the cream is very hot, but not simmering.
  19. Remove from the microwave, and stir till the chocolate melts and the mixture is completely smooth.
  20. Stir in the vanilla.