Flourless Chocolate Cake with Chocolate Glaçage

Like a slice of pudding!

This cake is super easy to make but it does take 2 hours to bake and cools overnight so, prepare accordingly.

• 9 oz granulated sugar

• 8 oz bittersweet chocolate

• 7 oz unsalted butter (melted)

• 5 eggs (room temperature)

Cut a circle of parchment to fit the bottom of a 10" round baking pan. This will make your cake easier to remove. I also cut strips to fit the sides, but you don't have to. If you do, the parchment will stick to the sides with a little butter while you're pouring the mix in.

Preheat the oven to 300F degrees.

Break your chocolate into small bits (I use a kitchen mallet), then melt the chocolate in a bain maire. Add your melted butter and sugar to the melted chocolate and combine. Now add your eggs one at a time, mixing them in thoroughly until blended.

Pour the mix in your prepared pan. Place your pan inside a larger pan and fill with water to about half way up your baking pan (just like creme brulee). This keeps the chocolate custard from getting too warm to…