A rich and decadent flourless chocolate recipe with four delicious crunchy and healthy nuts that will be such a hit.
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Preheat oven to 350F.
Grease an 8 inch springform cake pan, and line with parchment paper, then also grease the paper.
Tightly wrap the bottom and sides of the pan with tinfoil. Note: This needs to be well sealed so now water can leak through when baking.
Melt the chocolate and butter over low heat, stirring. Set aside.
Beat eggs, sugar and vanilla until frothy.
Stir in melted chocolate mixture, ground pecans and cinnamon.
Pour into the baking pan.
Place in a large roasting pan and pour boiling water into the roasting tin, so it comes up 2 inches up the spring form pan.
Bake for 20-30 minutes, until the edges are set but the center is soft.
Remove the foil and let cool on a wire rack in pan.
For the glaze, melt chocolate, butter, honey and cinnamon, stirring until smooth. Remove from the heat.
Remove cake from pan and invert on a wire rack carefully.
Remove parchment paper.
Pour the glaze over the cake and use a palette knife to smooth over top and sides.
Arrange the nuts on the top in a decorative way as seen in the picture.