FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE-Lisa Pepper

By á-1336

Ingredients

• Cake Ingredients
• 1 pound good-quality semi-sweet chocolate, such as Guittard
• 1 cup granulated sugar
• 3/4 pound unsalted butter
• 1 tablespoon vanilla
• 1 cup heavy cream
• pinch of salt
• 6 whole eggs
• Glaze Ingredients
• 6 ounces good-quality semi-sweet chocolate
• 3 tablespoons unsalted butter
• 2 tablespoons light corn syrup
• 2 tablespoons heavy cream

Preparation

Step 1

Cake

Preheat oven to 350-degrees.
Combine chocolate, sugar, butter, vanilla, cream and salt in a medium heavy-bottomed
saucepan. Place over low heat and stir until melted, smooth, and well blended.

Beat eggs in large bowl with whisk. Slowly add warm chocolate mixture and whisk
until smooth.

Line the inside bottom and sides of a 10-inch springform pan with foil. Butter the foil. Pour
the batter into the prepared pan. Place pan in a larger baking pan and pour boiling water
into baking pan to reach halfway up the sides of the springform pan. Bake for about 50
minutes. Cake will look completely baked about 2 inches around the edges and a toothpick
inserted in that area will come out clean. The middle will look loosely set, almost unbaked
and will set after refrigeration.

Cool at room temperature. The center may crack. Then refrigerate.

Glaze

Melt chocolate and butter in microwave for about 20 to 30 seconds. Stir in corn syrup and
then cream and mix well.

After cake is well-chilled, remove sides of springform and pour glaze over top and sides.
Refrigerate until ready to serve.

Cake may be garnished with whipped cream, berries and fresh mint.