Flourless Chocolate Cake

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6 large eggs

18 oz semisweet chocolate, chopped

2 sticks unsalted butter, cut into pieces

1 tsp. vanilla


Preheat the oven to 425 degrees. Butter a 9” springform pan. Line the pan with aluminum foil and butter the foil. Set the eggs (in the shell) in a bowl and cover them with hot tap water.


In the top of a double boiler over barely simmering water, melt the chocolate with the butter, stirring until smooth. Stir in the vanilla. Transfer the mixture to a bowl and let it cool slightly on a rack.


Crack the warm eggs into a large bowl and beat using the electric mixer on high speed until about triple in volume. This takes about 5 minutes. Fold half of the beaten eggs into the chocolate mixture to lighten it. Gently fold in the remaining beaten eggs. Scrape the batter into the prepared pan and smooth the top.


Set the pan into a water bath and cook for 10 minutes. Turn the oven off and leave the cake in for 5 more minutes. Remove to a wire rack and let cool. Prepare the glaze while the cake is cooling. Glaze the cake and spread with spatula until smooth. When cool, cover the pan with plastic wrap and chill until firm. (I usually make this the night before I need it.) Let the cake stand at room temperature for ½ hour before serving.


Glaze:


¼ cup heavy cream

4 oz semisweet chocolate, chopped


Melt over low heat until smooth


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