Flourless Chocolate Cake

Instructions

• 1
  Cut the chocolate into small pieces. Then preheat the oven to 185 °C and prepare a round cake tin (⌀ 25 cm), lining it with baking paper.
• 2
  Next, melt the chocolate. Prepare a larger pot, pour about 250 ml of water into it, and a heatproof bowl that can be inserted into the pot without touching its bottom. Place the pot with water over medium heat, put the chopped chocolate and butter into the bowl, and insert the bowl into the pot. In this way, let the chocolate and butter slowly melt over hot steam. Stir the mixture constantly to prevent it from burning. Once it is 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 pour the resulting mixture into 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 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 small bowl.
• 6
  Once the cake has cooled, spread the prepared glaze over it, transfer the cake to the refrigerator, and let it chill for 20–25 minutes.
• 7
  Cut the chilled cake into 12 portions and serve.