Flourless Chocolate Doughnuts

Melt 100 grams of dark chocolate and 160 grams of butter in a medium saucepan over medium heat

Once melted, add 50 grams of cocoa powder, 150 grams of granulated sugar and 2 teaspoons of vanilla extract and whisk to combine

Remove the saucepan from the heat and add the eggs (one at a time) until all of the ingredients are fully incorporated

Grease a doughnut pan and fill each cavity about 3/4 of the way full

Bake at 350 degrees on a middle rack for 10-12 minutes or until a toothpick comes out clean from the thickest part of a doughnut

Allow the pan to cool on a cooling rack and once it is cool enough to work with, transfer the doughnuts directly onto the cooling rack

While the doughnuts are cooling, make the glaze by whisking together 2 cups of confectioners sugar with 1/4 cup of whole milk and 1 teaspoon of vanilla extract

Place a sheet of wax or parchment paper under the cooling rack to prepare for the glaze

Dip the fully cooled doughnuts into the glaze and return them to the cooling rack while the glaze sets (about 15 minutes)

Store at room temperature in an airtight container