Preparation:
Preheat oven to 350F. 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 the remaining 6 tablespoons sugar, beating until
medium-firm peaks form. Fold whites into chocolate mixture in three
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).
When cool, 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 a cardboard round atop cake. Invert cake
onto tart pan bottom. Peel off wax 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 on
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 on day ahead. Cover
with cake dome; store at room temperature.) Garnish with chocolate
shavings, if desired. Serve at room temperature. |
