Flourless Chocolate Cake With Chocolate Glaze

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 10
• 12 ounces bittersweet chocolate (not unsweented chocolate) or 12 ounces semisweet chocolate, chopped (not unsweented chocolate)
• 3/4 cup unsalted butter (cut into pieces)
• 6 large eggs (separated)
• 12 tablespoons sugar
• 2 teaspoons vanilla extract
• 1/2 cup whipping cream
• 1/2 cup dark corn syrup
• 9 ounces bittersweet chocolate (not unsweetened chocolate) or 9 ounces semisweet chocolate, finely chopped (not unsweetened chocolate)
• chocolate shavings (to garnish) (optional)

Recipe

• 1 preheat oven to 350 degrees.
• 2 butter 9 inch diameter springform pan.
• 3 line bottom with parchment, wax or butter paper.
• 4 wrap outside of pan with foil.
• 5 stir chocolate and butter in heave medium saucepan over low heat until melted and smooth.
• 6 remove from heat.
• 7 cool to lukewarm, stirring often.
• 8 using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes.
• 9 fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract.
• 10 using clean dry beaters, beat egg whites in another large bowl until soft peaks form.
• 11 gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form.
• 12 fold egg whites into chocolate mixture in three additions.
• 13 pour batter into prepared pan.
• 14 bake until top is puffed and cracked and tester inserted into the center comes out with some moist crumbs attached -- about 50 minutes.
• 15 cool cake in pan on rack.
• 16 do not worry, the cake will fall.
• 17 once cooled, gently press down crusty top to make evenly thick cake.
• 18 using small knife, cut around pan sides to loosen cake.
• 19 remove pan sides.
• 20 place 9 inch-diameter dish, tart pan bottom or cardboard on the top of the cake.
• 21 invert cake and peel off parchment paper.
• 22 for glaze:.
• 23 bring cream and corn syrup to simmer in medium saucepan.
• 24 remove from heat.
• 25 add chocolate and whisk until melted and smooth.
• 26 place cake on rack set over baking sheet.
• 27 spread 1/2 cup glaze smoothly over top and sides of cake.
• 28 place cake in freezer for approximately 3 minutes until glaze is almost set.
• 29 pour remaining glaze over cake.
• 30 place on plater and chill until glaze is firm, about 1 hour.
• 31 garnish with chocolate shavings.
• 32 serve at room temperature.