Flourless Chocolate Cake

INSTRUCTIONS

• 1
  Chop the chocolate into small pieces. Then preheat the oven to 185 °C and prepare a round cake tin (⌀ 25 cm) lined with baking paper.
• 2
  Next, melt the chocolate. Prepare a larger pot, pour in about 250 ml of water, and a heatproof bowl that can be inserted into the pot without touching the bottom. Place the pot with water on medium heat, add the chopped chocolate and butter to the bowl, and insert the bowl into the pot. Let the chocolate and butter slowly melt over the hot steam. Stir the mixture constantly to prevent burning. Once completely liquid (after about 5–6 minutes), turn off the heat and remove the bowl from the pot.
• 3
  Now dissolve the instant coffee in 80 ml of warm water and add the resulting mixture to the melted chocolate. Then gradually crack 5 eggs into the chocolate, add honey and cocoa, and mix everything thoroughly (preferably with a whisk).
• 4
  Pour the resulting chocolate mixture into the lined tin, place it in the oven, and bake for 30–32 minutes at 180–185 °C until the mixture sets.
• 5
  After baking, remove the cake base from the oven and let it cool in the tin for at least 35–40 minutes until it reaches room temperature. Meanwhile, mix all the listed ingredients for the glaze in a smaller bowl.
• 6
  Once the cake base has cooled, apply the prepared glaze, transfer the cake to the refrigerator, and let it chill for 20–25 minutes.
• 7
  Cut the chilled cake into 12 servings and serve.