Gluten Free Chocolate Torte

Ingredients

• 1 (16 oz.) package of molding chocolate
• 1 cup butter
• 3 tablespoons butter
• ½ cup sugar
• 6 eggs
• 1 cup unsweetened cocoa powder
• 1 tablespoon milk
• 1 tablespoon honey
• ¼ teaspoon vanilla extract (gluten-free)

Directions

1. Preheat oven to 375 degrees F.
2. Spray a 9-inch spring form pan with nonstick cooking spray, then line the bottom with a circle of parchment paper.
3. Spray the paper with cooking spray too, then set the pan to the side.
4. Place 1 cup (2 sticks) of butter (cut into chunks) and 8 oz of the molding chocolate in a microwaveable tray.
5. Microwave on high for 45 seconds - 1 minute, stirring often, continue in 15 second increments- if necessary, until melted and completely blended.
6. Now pour the molding chocolate and butter mixture into a large bowl. Add sugar and mix well.
7. Add the six eggs, one at a time, whisking after each one.
8. Sift the cocoa into the bowl. Stir until blended.
9. Pour into springform pan and bake 30-40 minutes or until cake has risen and formed a thin crust.

Chocolate Glaze recipe:

1. Take 4 oz. of the remaining molding chocolate and 3 tablespoons of butter in a small saucepan over medium low heat - stir until smooth.
2. Remove the glaze from the heat, then stir in vanilla, honey, and milk. Set aside to slightly cool off.
3. 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.