Some of you have been jonesing for some sweets. Wait...not just sweets but baked deliciousness so to meet your demands...Chocolate Cake
6 ounce dark chocolate chips
1/2 cup (1 stick) unsalted butter
3 large eggs
1/2 cup cocoa
1/4 teaspoon salt
1 teaspoon vanilla
•For Glaze:
2 ounce chocolate chips make sure it’s dark chocolate
1 1/2 tablespoons unsalted butter
1 1/2 teaspoon milk OR coconut milk
1 1/2 teaspoons honey
1/8 teaspoon vanilla
Preparation:
Preheat oven to 350°F
oil a 7-inch tart pan with removable bottom with cooking spray. If you don’t have a tart pan, use a 6 to 7-inch springform pan.
1.Melt 6 ounces chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.
Remove pan from heat. Whisk in eggs, one at a time. The mixture will look smooth and glossy.
Whisk coco into mixture until the cake batter is smooth.
Pour batter into prepared pan and bake in preheated oven for about 25 minutes. The center of the cake should be just firm to the touch, but be careful to not overbake the cake or it will be dry.
Cool in the pan on a wire rack for 15 minutes.To prepare the glaze, melt 2 ounces of chocolate and 1 1/2 tablespoons of unsalted butter in the same saucepan you used to make the cake. When melted and smooth, remove the pan from heat. Add milk and honey and vanilla and stir until smooth and glossy. Let the glaze cool for about 3 minutes before pouring it on the cake.
Pour all of the glaze in the middle of the cake. Use a silicone or rubber spatula to spread the glaze evenly over the cake, allowing the glaze to evenly run down the sides of the cake.
