Cakes Chocolate: Flourless Chocolate 07 by Recipe Cottage

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	Flourless Chocolate 07

		Flourless Chocolate Cake 10 ounces bittersweet chocolate, chopped 3/4 cup (6 ounces) unsalted butter, cut into pieces 2 teaspoons vanilla 5 large eggs, at room temperature 1 cup sugar bittersweet chocolate glaze 1 cup chopped, toasted hazelnuts or macadamia nuts (optional) Preheat the oven to 350 deg F. Butter a 9" springform pan. Line the bottom with a piece of parchment paper cut to fit precisely. In heavy saucepan over medium-low heat, combine chocolate and butter. Heat, stirring, until mixture is smooth. Remove from heat and let cool. Whisk in the vanilla. In a large bowl, combine the eggs and sugar. Using an electric mixer set on medium-high speed, beat until the mixture lightens and triples in volume, about 6 minutes. Pour the chocolate mixture over the egg mixture. Using a rubber spatula, gently fold them together. Pour the batter into the prepared pan. Bake until the top forms a crust and cracks, and a toothpick inserted into the center comes out with some wet batter attached, about 45 minutes. Transfer to a rack. Immediately run a knife around the pan sides to loosen the cake; it will fall in the center. Press down on the edges to even the top. Let cool. Release the pan sides and remove them. Trim off any crumbly edges. Invert a flat plate over the cake and invert them together. Lift off the pan bottom and peel off the parchment paper. Pour the lukewarm glaze over the cake top; use an icing spatula to coax it down the sides. If desired, press 1 cup chopped, toasted hazelnuts or macadamia nuts onto the sides of the freshly glazed cake. Refrigerate until the glaze sets, about 1 hour. Bittersweet Chocolate Glaze Yield: 1-1/3 cups 6 Tablespoons heavy (double) cream 6 Tablespoons dark corn syrup 8 ounces bittersweet chocolate, chopped 1 Tablespoon Cognac or rum (optional) In a medium, heavy saucepan over medium heat, combine the cream and the corn syrup. Bring to a simmer, then reduce the heat to low. Add the chocolate and whisk until melted and smooth, about 1 minute. Remove from the heat and let stand until lukewarm, about 10 minutes. The glaze should be thick but still pourable. For raspberry flavor: Increase the cream to 1/2 cup and use 6 Tablespoons seedless raspberry jam in place of the corn syrup. For topping cheesecake: Omit the corn syrup and increase the cream to 3/4 cup.