Flourless Chocolate Cake With Chocolate Glaze

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350.
  • Butter 9” springform pan and line it with buttered parchment paper.
  • Wrap outside of the pan with aluminum foil.
  • Stir chocolate and butter in heavy sauce pan over low heat until smooth.
  • Remove and cool to lukewarm, stirring often.
  • Beat egg yolks and 6 tablespoons sugar in large bowl for about 3 minutes, until thick and pale.
  • Folk warm chocolate into the yoke mixture.
  • Folk in vanilla.
  • With clean, dry beaters, whip egg whites until soft peaks form.
  • Gradually add 6 tablespoons sugar, and beat until firm peaks form. Don't overbeat.
  • Fold whites into chocolate mixture in three portions.
  • Pour batter into pan.
  • Bake until cracked and tester shows moist crumbs – about 50 minutes.
  • The cake will fall as it cools.
  • Press down top for even thickness.
  • Use knife to cut around sides to loosen. Remove pan sides.
  • Turn upside down on plate (or other) and remove paper.
  • For the glaze, simmer cream and syrup together in a heavy sauce pan.
  • Remove from yeat.
  • Add chopped chocolate.
  • Whisk until melted and smooth.
  • Place cake on rack set over baking sheet. Spread ½ cup of glaze over top and sides. Freeze about 3 minutes until the glaze is almost set.
  • Pour remaining glaze over the top and allow to drip artfully down the sides.
  • Refrigerate until firm - about 1 hour.
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