Flourless Bittersweet Chocolate Cake

Total Time: 1 hr 20 mins Preparation Time: 50 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 8 ounces bittersweet chocolate, coarsely chopped
• 1/2 cup unsalted butter, cut into 1 inch pieces
• 2 tablespoons cognac
• 6 large eggs, separated,at room temperature
• 1/2 cup granulated sugar, plus
• 2 tablespoons granulated sugar, divided
• 4 ounces bittersweet chocolate, coarsely chopped
• 1/3 cup heavy cream
• 2 tablespoons honey
• 1/3 cup seedless raspberry preserves
• 3 ounces milk chocolate, melted

Recipe

• 1 position a rack in the center of the oven and preheat to 350°f.
• 2 butter the bottom and sides of a 9-inch springform pan.
• 3 in a medium saucepan, combine the chocolate and butter.
• 4 cook over low heat, stirring constantly with a wooden spoon, until the chocolate and butter are melted.
• 5 gently whisk until smooth.
• 6 remove from the heat and stir in the cognac.
• 7 let cool.
• 8 in a medium bowl, whisk together the egg yolks and 1/2 cup of the sugar until well blended.
• 9 stir in the melted chocolate mixture.
• 10 in the 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at medium speed until frothy.
• 11 increase the speed to medium-high and beat the egg whites until soft peaks start to form.
• 12 one tablespoon at a time, beat in the remaining 2 tablespoons of sugar.
• 13 continue beating until the egg whites are stiff but not dry.
• 14 using a large rubber spatula, gently fold the beaten egg whites into the chocolate mixture in 3 additions.
• 15 do not overmix.
• 16 pour the batter into the prepared pan.
• 17 bake until the cake is puffed and a tester inserted into the center comes out with moist crumbs attached, about 30 minutes.
• 18 transfer the pan to a wire rack and cool for 10 minutes.
• 19 using a small sharp knife, cut around the sides of the cake to loosen it.
• 20 release the panside.
• 21 invert the cake onto a wire rack.
• 22 peel off the parchment paper and cool the cake completely.
• 23 wrap in plastic and refrigerate overnight.
• 24 make the chocolate glaze.
• 25 place the chocolate in a medium bowl.
• 26 in a small saucepan, bring the heavy cream to a gentle boil.
• 27 using a wire whisk, stir in the honey.
• 28 pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate.
• 29 whisk the mixture until smooth.
• 30 cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes or until slightly thickened.
• 31 assemble the cake.
• 32 remove the cake from the refrigerator and remove the plastic wrap from the cake.
• 33 place the cake on a wire rack set over a baking sheet.
• 34 using a metal spatula, spread the raspberry preserves evenly over the top and sides of the cake.
• 35 pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula.
• 36 drizzle the top of the glazed cake with the melted milk chocolate.
• 37 serve the cake immediately, or refrigerate.
• 38 bring the cake to room temperature before serving.