Cake:
12 Ounces Bittersweet chocolate, chopped
¾ Cup Unsalted butter, cut into pieces
6 Large Eggs, separated
12 Tablespoons Sugar
2 Teaspoons Vanilla extract

Glaze:
½ Cup Whipping cream
½ Cup Dark corn syrup
9 Ounces Bittersweet chocolate, finely chopped

Directions

For Cake
·	Preheat over to 350°
·	Butter 9-inch 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
·	Fold in vanilla extract
·	Beat eggs 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 in prepared pan
Flourless Chocolate Cake
Con’t


·	Bake cake until top is puffed and cracked and tester inserted in 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 side to loosen cake
·	Remove pan sides
·	Place 9” diameter 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 medium saucepan
·	Remove from heat
·	Add chocolate and whisk until melted and smoother


·	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 minutes
·	Pour remaining glaze over cake; smooth sides and top
·	Place cake on platter
·	Chill until glaze is firm, about 1 hour

(Can be make 1 day ahead.  Cover with cake dome; store at room temperature)





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