Gluten-Free RecipeFlourless Chocolate CakeIngredients:8oz Bittersweet Choc Chips1/2 # butter 1-1/4 cup sugar 6 eggsGlaze:4oz. bittersweet chocolate chips3 T butter1 T milk1 T honey1/4 T vanilla Spray a 9“ springform pan with baking spray and line the bottom of it with parchment paper and spray the paper too. Place 8 0z. of the choc chips and 1 cup butter in medium saucepan over medium saucepan over medium low heat. Stir often to melt the chocolate with the butter until completely blended. Remove from heat and transfer to a bowl. Add sugar and mix. Add eggs one at a time whisking after each egg. Sift cocoa into bowl and stir until just blended. Pour into the pan and bake at 350 degrees fro 35-40 minutes until cake has risen and top has formed a thin crust. CAke should be just firm in center when done. Cool for 10 imn. Then invert onto a plate removing sides of pan. Set cake aside to cool completely.Chocolate Glaze:Melt 4oz. of chocolate chips and 3 T of butter in a small saucepan over med low heat. Stir until smooth and remove from heat. Stir in milk, honey and vanilla. Set aside to cool slightly. When cake has cooled, smooth glaze along the top and sides of cake. Chill cake uncovered fro 30-60 min before serving.