This cake has well over a pound of chocolate in it. Yes, you read that right. It is for the serious dark chocolate lovers only. I brought it to a Superbowl Party last night and it was a huge hit! I like it cold a little bit more, because it gets more fudge-like. It is very delicious and very rich.
The question always is, will I make it again? I am on the fence. There are so many great desserts out there that beckon me, screaming to be made. This was excellent, but a fair amount of work. Not difficult, just took some time to whip and melt and fold and such. So, I probably will make it again, but it will be a once in a great while, because frankly, my thighs just don't need it. But, if you are looking for something wonderful to make for your honey on Valentine's Day, this would be a sure hit! Cover it with chocolate covered strawberries! Yum!
I got the recipe from a blog somewhere, but I can't find it now. Oops! Anyway, here is the recipe.
FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE
- 12 oz. bittersweet or semi sweet chocolate chopped (NOT unsweetened)
- 3/4 cup unsalted butter, cut into pieces
- 6 large eggs, seperated
- 12 TBSP sugar
- 2 tsp pure vanilla extract
- 1/2 cup whipping cream
- 1/2 cup dark corn syrup
- 9 oz. bittersweet or semisweet choc, chopped (not unsweetened)
- Choc shavings (opt.)
Preheat oven to 350. Butter 9" springform pan. Line bottom with parchment paper and butter paper. Wrap outside of pan with foil (I forgot). In saucepan, melt butter and choc. over low heat, until smooth, stirring constantly. Remove from heat. Let sit and cool while preparing eggs.
Separate egg yolks and whites. Add 6 TBSP sugar to egg yolks and beat with electric beaters for about 3 minutes, until pale and thick. Wash and dry beaters. In separate bowl beat egg whites until soft peak forms. Stream in remaining 6 TBSP sugar and beat until med stiff peak forms.
Fold egg yolk mixture and cooled choc mixture together. Fold in vanilla gently. Fold in egg whites in 3 additions, folding in completely each time. Pour batter into prepared pan.
Bake 50 minutes, until cake top is puffed and cracked and tester comes out with dry crumbs only. Let cool. Top will fall. Gently press down crusty top to make uniform. Drag small knife around pan and remove pan sides. Invert onto cake plate and remove parchment.
Bring cream and corn syrup to simmer in saucepan, whisking often. Remove from heat and stir in choc. . Whisk until melted and smooth. Place cake on rack over baking sheet and using about 1/2 cup of glaze, smooth over top and sides (crumb coating).
Freeze for 3 minutes of fridge for 10 minutes. Pour over remaining glaze, smoothing carefully over sides. Chill until glaze is firm, about 1 hour. Cover with dome. Garnish with choc shavings (I didn't have time) or leaves. Serve at room temp, or I like chilled.