Flourless Chocolate Cake

My friend, Molly had been telling me about this cake for months.  She could not say enough good things about it.  So I thought I would try it for Emily's family birthday dinner.  Oh my word, it was just as delicious as Molly said it would be.    Maybe better.  We didn't even miss the flour.   We all enjoyed a big slice with a cold glass of milk.  The pictures of the cake with candles below are Emily's dad's attempt at humor.  Just for the record, she is only 28. 

Ingredients for Cake:
· 1 cup semisweet chocolate chips
· ½ cup butter
· ¾ cup white sugar
· ¼ teaspoon salt
· 1 teaspoon vanilla
· 3 large eggs
· ½ cup cocoa powder

Ingredients for Glaze:
· 1 cup semisweet chocolate chips
· ½ cup heavy cream

Directions for the Cake:
1. Preheat oven to 375 degrees. Lightly grease an 8-inch round cake pan; cut a piece of parchment or waxed paper to fit the bottom of the pan. Grease it and lay in the bottom.
2. Put the chocolate and butter in a microwave-safe bowl and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if needed.
3. Stir in the sugar, salt and vanilla. Add the eggs, beating briefly until smooth. Add the cocoa powder and mix just to combine.
4. Spoon the batter into the prepared pan.
5. Bake for 25 minutes. The top will form a thin crust. Remove from the oven and let cool in pan for 5 minutes.
6. Loosen the edges of the pan with a knife and turn out to onto a serving plate. The top will now be on the bottom. Allow cake to cool completely before glazing.

Directions for the Glaze:
1. Combine the chocolate and cream in a microwave-safe bowl and heat until the cream is very hot but not simmering. Remove from the microwave and stir until the chocolate melts and mixture is completely smooth.
2. Spoon the glaze over the cake; spreading it to drip over the sides. Allow the glaze to set for several hours before serving.