Amazing Flourless Chocolate Cake

I've slightly adjusted this recipe I found online and love it!  It's a wonderful dessert, it has a beautiful velvet texture and rich chocolate flavor. And its easy to make too!

Serves 6-8. 

Recipe:

Cake
8 ounces semisweet chocolate
4 ounces unsalted butter
3/4 cup sugar
1/4 teaspoon salt
2 teaspoon vanilla
3 large eggs
1/2 cup or 1.5 oz cocoa

Glaze
3 ounces semisweet chocolate

3 ounces milk chocolate
4 ounces heavy cream

Lightly grease a metal 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. 

Put the chocolate and butter in a bowl, and heat in microwave, stirring in between, in brief increments until it's melted and smooth. Stir in the sugar, salt and vanilla. Add the eggs, beating briefly until smooth. Sift in the cocoa, and mix just to combine.

Spoon the batter into the prepared pan. Bake at 375°F for about 25 minutes or until it's at least 200°F on an instant-read thermometer inserted into its center.

Remove and cool for 5 minutes. Loosen the edges of the pan with a knife and turn it out onto a serving plate. The top will now be on the bottom. Also, the edges will crumble a bit. Cool completely before glazing.

Glaze

Put the chocolates in a small bowl and heat in the microwave for 10 seconds once or twice to prepare the chocolate to be melted.  Heat the cream over the stove until it's simmering around the edges. Pour the cream over the chocolate, cover and let rest for 2-3 minutes. Carefully stir the mixture starting in the center until the chocolate melts and the mixture is completely smooth.

Spoon the glaze over the cake, spreading it to drip over the sides a bit. Put in the fridge and allow the glaze to set for several hours before serving the cake. Cut with a warm knife.

*You can double this recipe and put it in a 12 inch pan.