Flourless chocolate cake

For Flourless spongue:
9 oz cooking chocolate
2/3 cup unsalted butter
3/4 cup sugar
4 eggs
2/3 cup cocoa powder
1.5 tsp vanilla essence
pinch of salt

For honey glaze:
3 oz dark cooking chocolate
2 1/2 tbsp butter
2 1/2 tsp milk
2 1/2 tsp honey
1/4 tsp vanilla essence

For chocolate ganache:
9 oz dark cooking chocolate
1 cup cream

METHOD:

For the cake batter:
preheat the oven at 350F. line a round (9 inch springform) baking mold with oil. Dust it with flour. Melt the chocolate and butter on a double boiler. Beat the eggs in a separate container at high speed for about 5-7 mins. Add sugar, salt and vanilla essence and beat for a couple of mins more. now slowly add the cocoa powder (tablespoon by tablespoon) beat till all is well incorporated.cool the chocolate and butter mixture to room temperature and add it to the egg mixture. Bake in the pre heated oven for about 30mins. till the skewer comes out clean. let the cake cool to room temperature.

Honey glaze:
melt the butter and chocolate on double boiler. Add milk, honey and vanilla essence. Stir till smoothes out. Allow the glaze to cool down


Chocolate ganache:
chop the chocolate into half inch cubes. Melt it in a pan at low flame. remove from heat and add cream. Stirr till the mixture is smooth. Allow it to cool

Cake assembling:
cut the cake from the middle into three layers. invert the top most layer on the serving dish. Spread half of the honey glaze on it cover it with another layer. use the rest of the honey glaze on the second layer and cover it with the third layer. drizzle chocolate ganache on the cake sufficient enough to cover the cake. Refrigerate the ganache for 15 mins to make it of piping consistency. use a piping bag to decorate the cake with any desirable pastry art. Enjoy :)