12 oz. bittersweet chocolate, chopped
3/4 c. butter, cut into pieces
6 large eggs, separated
12 T. sugar
2 t. vanilla extract
Preheat oven to 350 degrees farenheit. Butter a 9 in springform pan and line with buttered parchment paper or wax paper.
Melt chocolate and butter in a small saucepan over low heat until melted. Remove from heat and let cool to lukewarm, stirring often.
In an electric mixer fitted with paddle attachement, beat egg yolks and 6 T. of sugar until very thick and pale, about 3 minutes. Fold in the lukewarm chocolate and the vanilla extract.
Using a clean beater or whisk attachemnt and bowl, beat egg whites until soft peaks form. Gradually add 6 T. sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture, a little at a time. Pour into prepared pan.
Bake until top is puffed and cracked and tester comes out with moist crumbs, about 50 minutes. Cool cake in pan on rack (cake will fall but that’s ok).
Gently press down the crusty top to make an evenly thick cake. Cut around pan sides to loosen cake and remove pan sides. Place a 9 in. diameter flat plate or cardboard round atop cake. Invert cake and peel off the parchment paper.
1/2 c. whipping cream
1/2 c. corn syrup
9 oz semi-sweet chocolate
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
Place cake on cake rack, set over a baking sheet. Spread 1/2 c. 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 serving platter. Chill until glaze is firm, about 1 hour. Store at room temp under cake dome for up to 2 days.