Flourless Chocolate Cake With Chocolate Glaze Recipe

For the cake: Preheat oven to 350 F. Butter 9-inch springform pan. Line bottom of pan with parchment paper and butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy med. Pan over low heat until melted & smooth. Remove from heat and cool to lukewarm, stirring often.

Using electric mixer beat egg yolks and 6-tbsp. sugar in large bowl until very thick and pale, about 3-min. Fold lukewarm choc. Mix into yolk mixture, then fold in vanilla.

Using clean, dry, beaters beat egg whites in another bowl until soft peaks form. Gradually add remaining 6 tbsp. Sugar, beating until med.-firm peaks form. Fold whites into choc. 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-min. 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. Place 9 inch tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.

FOR GLAZE: Bring cream and corn syrup to simmer in med. Saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.

Place cake on rack set over baking sheet. Spread ½ cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 min. Pour remaining glaze over cake: smooth sides and top.

Place cake on platter and chill about I hour. (Can be made 1 day ahead) Cover with cake dome. Garnish with choc. shavings or leaves. (I used fresh flowers). Serve at room temp.