The Pioneer Woman Tasty Kitchen
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Flourless Cherry Chocolate Cake with Chocolate Glaze Sauce

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Level: Easy

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Description

Gluten-Free Desert

Ingredients

  • FOR THE CAKE:
  • 6 ounces, weight Cherry Chocolate Bar, Chopped
  • 1 stick Unsalted Butter
  • ¾ cups Sugar
  • ¼ teaspoons Salt
  • 3 whole Eggs
  • ½ cups Cacao Powder
  • PAM Baking Spray
  • FOR THE GLAZE:
  • 3-½ ounces, weight Dark Chocolate (About 1 Bar, Chopped)
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Milk
  • 10 whole Maraschino Cherries

Preparation

Preheat oven to 350 F. Spray a 7 inch springform pan with PAM spray. Set aside.

In a medium saucepan on medium-low heat melt chopped cherry chocolate and butter while continuously stirring so to not burn chocolate. After chocolate and butter has melted add 3/4 cup of sugar and 1/4 teaspoon salt. Continue stirring until sugar is dissolved. Remove from heat and with a hand mixer on low speed, mix in one egg at a time. Then slowly mix in cacao powder. After this has been well incorporated pour mixture into the greased springform pan and bake at 350 F for 25 minutes. Make sure not to over bake. Remove cake fro oven. Let it cool in the pan for 20 minutes then turn cake over onto a plate and remove the pan. It will be thin.

For the glaze: Over medium-low heat, melt chocolate and butter in the same saucepan you used earlier, making sure to continuously stir until melted. Once melted remove from heat and add milk. Stir until incorporated then pour mixture evenly over cake. Use a spatula to spread if need be.

Top cake with maraschino cherries. Enjoy!

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