Flourless Chocolate Cake
12 ounces bittersweet (not unsweetened) or semisweet chocolate,
3/4 cup (1 1/2 sticks) 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 (not unsweetened) or semisweet chocolate,
Chocolate shavings or Gold-brushed Chocolate Leaves
Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line
bottom of pan with parchment paper or waxed paper; butter paper.
Wrap outside of pan with foil. Stir chocolate and butter in heavy
medium saucepan over low heat until melted and smooth. Remove from
heat. Cool to lukewarm, stirring often.
Using electric mixer, beat egg yolks and 6 tablespoons sugar in
large bowl until mixture is very thick and pale, about 3 minutes.
Fold lukewarm chocolate mixture into yolk mixture, then fold in
vanilla extract. Using clean dry beaters, beat egg whites in another
large bowl until soft peaks form. Gradually add remaining 6
tablespoons sugar, beating until medium-firm peaks form. Fold whites
into chocolate mixture in 3 additions. Pour batter into prepared
Bake cake until top is puffed and cracked and tester inserted into
center comes out with some moist crumbs attached, about 50 minutes.
Cool cake in pan on rack (cake will fall).
Gently press down crusty top to make evenly thick cake. Using small
around pan sides to
loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom
cardboard round atop cake.
Invert cake onto tart pan bottom. Peel off parchment paper.
Bring cream and corn syrup to simmer in medium saucepan. Remove from
heat. Add chocolate and whisk until melted and smooth.
Place cake on rack set over baking sheet. Spread 1/2 cup glaze
smoothly over top and sides of cake. Freeze until almost set, about
3 minutes. Pour remaining glaze over cake; smooth sides and top.
Place cake on platter. Chill until glaze is firm, about 1 hour. (Can
be made 1 day ahead. Cover with cake dome; store at room
temperature.) Garnish with chocolate shavings or leaves. Serve at
Serves 10 to 12.