Photo: CC/misocrazy
This flourless gluten-free chocolate cake recipe will impress you and your guests! Easy and delicious, you cannot go wrong with this recipe!

Ingredients

  • 1 package Chocolate Candiquick (16 oz.)
  • 1 cup plus 3 tablespoons butter
  • 1/2 cup sugar
  • 6 eggs
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon milk
  • 1 tablespoon honey
  • 1/4 teaspoon vanilla extract (gluten-free)

Directions for cake:
  • Preheat over to 375 degrees F.
  • Spray a 9-inch (or 12″) spring form pan with nonstick cooking spray, then line the bottom with a circle of parchment paper.
  • Spray the paper with cooking spray too, then set the pan to the side –
  • Place 1 cup (2 sticks) of butter (cut into chunks) and 8 oz (half of the 16oz package) Candiquick in the heat and serve microwaveable tray (put remaining Candiquick in separate container/bag).
  • Microwave on high for 45 sec- 1 minute, stirring often, continue in 15 sec increments- if necessary, until melted and completely blended
  • Now pour the Candiquick and butter mixture into a large bowl. Add sugar and mix well
  • Add the six eggs, one at a time, whisking after each one.
  • Sift the cocoa into the bowl.
  • Stir until blended.
  • Pour into springform pan and bake 30-40 min or until cake has risen and formed a thin crust
Chocolate Glaze recipe:
  • Break apart two squares from the unused Candiquick (you will have 2 squares left-over after you use these) and 3 tablespoons of butter in a small saucepan over medium low heat - stir until smooth.
  • Remove the glaze from the heat, then stir in vanilla, honey, and milk. Set aside to slightly cool off.
  • When the cake has cooled, pour the glaze onto the center and use a spatula or the backside of a spoon to smooth the glaze along the top and sides of the cake.
  • Chill the cake in the refrigerator, uncovered, for 30-60 minutes before serving to allow the glaze to set and it will also make the cake much easier to slice.
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