This is chocolate Heaven.  It may not be pretty but it's sublime in its chocolate intensity. I have strong opinions on chocolate cake and believe it should be a rich, dense, moist and utterly satisfying affair. No mucking around with light spongy fairy cakes for me. When I served this for dessert on Easter Sunday (with a choice of vanilla ice cream or whipped cream) there was silence, apart from the odd "ohh" and "yummm". If possible make this a day ahead of time, like any true love it only gets more intense with the passage of time.

Flourless Chocolate Cake.

adapted from Ina Garten's chocolate cassis cake.

12 tablespoons unsalted butter

10 oz dark chocolate

1 teaspoon vanilla extract

1 tablespoon brewed coffee

1/2 cup of unsweetened cocoa powder (Hershey's is great)

1 cup sugar

6 large eggs

For the glaze.

1/4 cup heavy cream

6 oz dark chocolate

1 teaspoon vanilla extract

Heat the oven to 350 F

Spray two 8 inch round cake pans with baking spray.

In a microwave proof bowl heat the butter and the chocolate together.  Go slow, do this in bursts of 20 seconds, stir well until the mixture is smooth.  Allow to cool a little then add the vanilla and coffee, stir well to combine.  Sift in the cocoa powder and mix to thoroughly combine.

In the bowl of an electric mixer fitted with the whisk attachment, whisk the eggs and sugar until they are very light and almost doubled in size.

Pour the cooled chocolate mixture into the egg mixture and FOLD in gently.

Pour into prepared pans.  Place in the oven and bake for approx 30 minutes.  The cakes will have risen but still be a little giggly in the center.

Remove from the oven and allow to cool for 10 minutes. Don't be alarmed when they sink and crack! it's all part of their disguised glory.  Remove from the pans and cool thoroughly.

Meanwhile make the glaze. In a small pan over a low flame heat the chocolate and cream, stir well.  When the chocolate is melting remove from the heat and stir until smooth.  Add a teaspoon of vanilla extract and stir well.

Pour half the glaze on to the top of one of the cakes, place the second layer on top and pour over the other half of the glaze.  Serve with ice cream or whipped cream.