There isn't much I love more than spending $30 on a chocolate cake at Whole Foods.

Oh wait, yes there is: having chocolate cake and not spending $30.

The problem is that the Whole Foods near me makes a really, really tasty chocolate cake.

SOLUTION: use a Whole Foods recipe to make my own flourless chocolate cake! This thing came out beautifully, and since I saved myself a bunch of money, to say thanks, I shelled out (at Whole Foods, natch) some of my savings for the fancier chocolate, thus making my cake even better.

Just look at that hunk of chocolate I used:

To say I'm feeling smug right now would be an understatement.

But the cake backs up all of my overconfidence and more. Taking a bite of this thing is like taking a bite of the very soul of what chocolate is and should be. It's deep, it's dark, it's rich. It sticks to your teeth. Dieters will take one look and run away to the nearest treadmill (good riddance). Yeah, it's that good.

And to cap it all off, it's topped with a sort of honey-chocolate ganache.

I added a bonus to mine by adding candied nuts. Let me tell you, I don't regret doing this one bit.

Please, would you make this cake right now? You will not regret it.

Save $30 Awesome Chocolate Cake

Adapted from Whole Foods - printable version here
Serves 12

Ingredients:

8 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped, divided
1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
1 1/4 cups sugar
6 eggs
1 cup unsweetened cocoa powder

For the glaze

6 ounces chopped bittersweet chocolate
6 ounces half and half
1 tablespoon honey
1/4 teaspoon pure vanilla extract

Procedure:

Preheat oven to 375°F. Grease a 9-inch springform pan, then line the bottom with a circle of parchment. Grease the parchment on top. Set pan to the side.

Place the chocolate and 2 sticks of butter in a medium saucepan over medium low heat.

This is your brain on chocolate and butter.

Stir often, until the mixture melts and blends. Stir in the sugar until completely incorporated. Add the eggs, one at a time, whisking until no streaks remain.

Sift the cocoa into bowl and stir just until blended.

Pour batter into prepared pan and bake for 30 to 35 minutes, or until cake has risen and top has formed a thin crust. A little jiggle in the center is OK.

Let the cake cool in the pan for 10-15 minutes, then remove the springform sides and invert on to a wire rack. Remove the parchment circle, and let the cake cool completely.

Meanwhile, make the chocolate glaze. Set the chocolate in a heatproof bowl, and drizzle the honey on top.

In a saucepan, heat the half and half until it comes to a simmer. Once it simmers, remove from heat and pour over the chocolate and honey. Whisk until the mixture becomes smooth and cohesive. Stir in the vanilla, and mix until smooth. Let the mixture set for 15 minutes or until it has achieved a thick, honey-like consistency: you want to pour it over the cake, but not so liquid that it will run over the sides of the cake immediately.

Pour the glaze on top of the cake. Using a spatula, smooth it along the top and sides of the cake.