Flourless Chocolate Cake

    Today is National Chocolate Cake Day! In honor of this incredible holiday, I've created a masterpiece. This is a flour free recipe and it's everything you'd want in a rich and moist chocolate cake. It reminds me of Toojays' Killer Cake! You will definitely need a glass of milk with this one! It's best served chilled.

Flourless Chocolate Cake

Ingredients:

- 1 (12 ounce) package of semi-sweet chocolate chips

- 1 cup, plus 3 tablespoons of butter, divided

- 1 cup of granulated sugar

- 5 large eggs

- 1 cup of cocoa powder, sifted

- 1/2 teaspoon of vanilla extract

- 1 tablespoon of pulp free orange juice

-2 tablespoons of confectioners sugar

    Preheat oven to 375 degrees. In a large microwave safe bowl, add 1 cup of the butter and half of the chocolate chips. Microwave in 30 second intervals, whisking the mixture until it is smooth. Add in the sugar until well combined. Whisk in eggs, one at a time. Fold in the sifted cocoa powder until combined. Line the bottom of a spring form baking pan with parchment paper and spray the entire pan and paper generously with non-stick baking spray. Pour the batter into the pan and bake for 35 minutes. Test with a tooth pick. When it comes out clean, with only crumbs, it is finished. Allow cake to cool for a few minutes before removing from the pan. While the cake is baking, in a smaller microwave safe bowl, combine the remaining chocolate and 3 tablespoons of butter. Microwave in 30 second intervals, stirring until smooth. Once melted, add in the vanilla, orange juice, and confectioners sugar. Once the cake has cooled, spread the glaze mixture on top and refrigerate uncovered for 30 minutes to and hour before serving.