I shouldn't even call it a cake. First of all I made it in a pie pan, and second of all it is way too much like a large truffle rather than cake. It is thick, rich and silky; hence the smallish piece! AND wait until you read what the secret topping is.
Given that I like to experiment, in the future, I am going to attempt this without using anything with sugar in it because too much sugar bothers me, but just so you can get started, I am posting it the way I made it this time....you won't be sorry you tried it this way. = )
6 ounces Guittard Dark Chocolate Chips (Red Bag)
1/2 cup (1 stick) Unsalted Butter
1/2 cup Xylitol
1/4 cup Honey
3 Large Eggs
1/2 cup Cocoa
1/4 teaspoon Sea Salt
1 teaspoon Vanilla
Preheat Oven 350º
Prepare Baking Pan: If you have a small spring form pan, use that, it'll be much easier to make the glaze pretty. If you do not have one, use a pie pan. Grease the bottom and place parchment paper down.
In a sauce pan on medium low, melt butter, xylitol, and sea salt until xylitol and salt are dissolved, and then add in the chocolate chips and let them melt, and then add in honey. Stir until smooth and creamy. Do not over cook. Remove from heat. Add in vanilla. Whisk in eggs one at a time. It will look smooth and shiny. Sift in cocoa to avoid any lumps. Stir until smooth again. Pour into prepared pan, and cook for about 20 - 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. The edges will look done, and the middle will be a little softer. Let it cool for at the least 15 minutes. After you feel it is cooled enough, you can try and remove it from your pie pan by tipping it upside down and leaving it inverted on a plate and peeling off the parchment paper, and then put a plate over the bottom and flip it back over. (I just leave it in the pan because my kids do not care what it looks like!) While your cake is cooling, prepare the GLAZE.
2 ounces Guittard Dark Chocolate Chips (Red Bag)
1 1/2 tablespoons Unsalted Butter
1 1/2 teaspoon Almond Milk OR Coconut Milk
1 1/2 teaspoons Agave Syrup OR Honey
1/8 teaspoon Vanilla
To prepare the glaze, melt the chocolate chips and butter on medium low in the same saucepan you used to make the cake. When melted and smooth, remove the pan from heat. Add milk, sweetener of choice and
vanilla. Stir until smooth and glossy. Pour glaze onto cake, and smooth it over and let it drip down over the edges of the cake/torte. Before you add any topping let it set for a bit or put in the fridge for 30 minutes - That is unless you would like to eat it warm...no harm in doing that!
Secret Topping - The Unexpected Flavor:
Because I needed to take a picture of this, I wanted to gussy up the piece of cake with something, and the only thing I had was Pampered Chef's Raspberry Habenero Sauce. Oh my! This was definitely the icing on the cake! Ha Ha!! = ) Enjoy!