Cake Week Day 5 ~ Flourless Chocolate Cake with Chocolate Glaze

It's the last day of Cake Week! What better way to end it than with chocolate? Chocolate Friday and Cake Week wrapped up into one day spells Y.U.M! LOL.

OK, stop right there a minute and ask yourself a few questions...

Did I watch Lisa's Cake Week preview video and bring a smile to my day?

Did I comment on Monday's post to enter the giveaways of a cake cookbook, a chocolate apron, and an Etsy cake-themed necklace and did I get the recipe for the German Apple Cake? *ETA - Giveaway now closed.*

Did I admire the cute DaySpring dessert plates and jot down the recipe for Tuesday's easy Yellow Cake with raspberry filling and lemon cream cheese frosting?

Did I get some good creative cupcake ideas and properly drool over all of Wednesday's cake links from everybody and did I link up my own cake post?

Did I look at all of Lisa's cake recipes and figure out who I can share Thursday's Cafe Latte Cake with?

Yes to all?? Good, now we can continue! Today's recipe is the super yummy chocolate cake I told you about in the video. My friend found this recipe and passed it on to me a few years ago. I'm SO glad she did! It takes several steps to make this cake, BUT the end result is chocolate bliss!

Flourless Chocolate Cake With Chocolate Glaze

CAKE
12 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
6 large eggs, separated
12 tablespoons sugar
2 teaspoons vanilla extract

GLAZE
1/2 cup whipping cream
1/2 cup dark corn syrup
9 oz. bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Chocolate shavings

FOR CAKE: Preheat oven to 350 F. Butter 9-inch-diameter springform 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, then fold in vanilla extract. Using clean dry beaters, beat egg 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 into prepared pan.

Bake cake until top is puffed and cracked and tester inserted into 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 sides to loosen cake. Remove pan sides. Place 9-inch-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 smooth.

Place cake on rack set over baking sheet. Spread 1/2 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 made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings if desired. Serve at room temperature. 10-12 servings

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*I showed this cake picture with caramel sauce on the plate, but it's especially good on top of raspberry sauce! And use whatever mixture of bitter- and semisweet chocolate you want. If you use all bittersweet, it will be a very intense dark flavor, not real sweet. If you use all semisweet, it lacks a bit of the richness. So far, my preference is to use half bittersweet and half semisweet chocolate.*

I hope you enjoy this cake recipe! And I hope you had fun here during Cake Week!

Thank you all for being here during Cake Week and please do share the chocolate and the cake! :)

I'm linking this up to Tasty Tuesday at Balancing Beauty and Bedlam. Be sure to stop there for lots of delicious recipes!

Chocolatey business of the day:
An Occasional Chocolate (chocolate-making supplies, home of the cute chocolate aprons)


Got Cake? There are over 30 cake recipes in my Recipe Index!


Have a blessed day friends!