Directions: |
Directions:Preheat oven to 375º. Grease an 8-inch round cake pan with nonstick cooking spray.
Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside.
To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about 1 minute. Stir until the chocolate is melted and the mixture is smooth.
Add the sugar, salt, and vanilla and stir to combine.
Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined.
Don't over mix.
Pour the batter into the prepared pan and bake for 25 minutes until the cake has a thin crust on the top and the center registers 200º on an instant-read thermometer.
Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate.
The bottom of the cake will now be the top of the cake. Cool completely.
For the icing, whisk together the confectioners' sugar with 1 T water until smooth, thick and barely pourable. You may have to add a few more drops of water. Fit a pastry bag with a small, round pastry bag, and fill it with the icing.
For the glaze, combine the heavy cream and chocolate in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. Stir until the mixture is smooth.
Pour the glaze over the top and sides of the cake, until smooth all over.
Immediately, before glaze sets, pipe parallel lines about 1 inch apart on the entire cake.
Lightly drag the back of a small paring knife across the glaze perpendicular to the white
lines also 1 inch apart, alternating directions (first left to right, then right to left, and so on) covering the whole cake. Allow the glaze to set before cutting into wedges and serving.
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This recipe for Flourless Chocolate Cake with Chevron Glaze is from