Flourless Chocolate Cake With Chocolate Glaze - cooking recipe

Ingredients

12 ounces bittersweet chocolate, chopped
3/4 cup unsalted butter, cut into pieces
6 large egg yolks
6 tablespoons sugar
2 teaspoons vanilla extract
1/2 cup heavy cream
1/2 cup dark corn syrup
9 ounces semisweet chocolate, chopped fine

Preparation

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 1/2 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.