Triple Chocolate Explosion Cake

For the cake: Set the oven at 375 degrees F. Lightly grease a 9-inch springform pan, line the bottom with parchment paper, and grease the paper.

In a double boiler, melt the chocolate until smooth. Stir in the margarine. Lift the pan off the water and wipe the bottom.

In an electric mixer, beat the egg whites until they form stiff peaks. In a clean bowl with clean beaters at high speed, beat the yolks until thick and pale yellow. Turn down the speed and gradually add the sugar, beating constantly. Turn the speed to high and beat 1 minute. Add the cake meal and beat just to blend. Stir in the chocolate mixture.

Fold the chocolate mixture into the egg whites until no white patches show. Spoon into the pan.

Immediately reduce oven temperature to 350 degrees F. Bake the cake for 35 minutes. Cool completely. Loosen the cake from the sides of the pan. Slide it onto a platter. Refrigerate until cold.

For the ganache: In a small saucepan over low heat, heat the cream until it comes to a simmer. Add the chocolate and turn off the heat. Let it stand for 1 minute so the chocolate begins to melt. Add the vanilla; stir until smooth.

Let the ganache stand for 10 minutes to thicken. With a long metal palette knife, smooth the ganache over the cake. Refrigerate for 1 hour or freeze for 20 minutes.

For the glaze: In a small saucepan over low heat, heat the margarine and chips. Stir until they melt.

Slide strips of waxed paper under the bottom of the cake. Pour the glaze over the cake, tilting it so glaze runs down the sides. Refrigerate for 3 hours or overnight.

Remove the waxed paper strips, sprinkle the cake with glitter, and cut into wedges for serving.