Flourless Chocolate Cake!

Ingredients: Cake:
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 extractGlaze:
1/2 cup whipping cream
1/2 cup dark corn syrup
9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely choppedYou’ll also need a 9-inch spring-form pan, parchment or waxed paper, and tin foil.
Directions: Cake:
Preheat oven to 350°F. Butter 9-inch-diameter spring-form 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.Glaze:
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 temperature.
Notes: Cake is dense and powerful, so cut thin slices! Original recipe called for gold-brushed chocolate leaves on top of the cake, but that just seemed plain ol’ tacky to me. (Plus I was fresh out.) I have made this cake umpteen times and have NEVER gotten the glaze smoothed evenly all over the top and sides. Fortunately, I think it also looks nice with the glaze dripping down the sides.
Comments: This is my go-to dessert. Easy, but enthusiastically received.
From: Ann Harrison

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