Flourless Chocolate Cake With Chocolate Glaze

Posted for the French recipes -- ZWT 2006. I believe the original recipe came from Gourmet Magazine. Worth every minute of the time it takes to prepare.

• Ready In: 1 hr 10 mins
• Serves: 10

Ingredients

• To Make Cake

• 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

• To Make Glaze

• 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)

Directions

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.