Flourless Chocolate Cake With Chocolate Glaze
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
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, finely chopped
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 pan.
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 knife, cut
around pan sides to
loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or
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 room
Serves 10 to 12.
From: Bon Appetit, January 1999