Flourless Chocolate Cake II

ingredients

Cake

12 ounces bittersweet chocolate, chopped

3/4 cup butter [1 1/2 sticks], cut into pieces

1/4 cup unsweetened cocoa powder

3 tablespoons hot water

1 teaspoon vanilla

1 cup sugar

5 eggs, separated

1/4 teaspoon cream of tartar

Glaze

8 ounces semi-sweet chocolate

5 tablespoons butter

3 teaspoons light corn syrup

Toppings

1 cup roasted salted pistachios chopped or mini chocolate chips {optional}

instructions

1. Preheat oven to 350 degrees. Lightly spray spring-form pan with nonstick cooking spray. For cake, place chocolate and butter in large glass bowl. Microwave, uncovered, on high 1 – 1 1/2 minutes or until mostly melted, stirring every 30 seconds. Set aside.

2. Place cocoa powder in a small bowl. Stir in hot water and vanilla to form a smooth paste; set aside. Place sugar and egg yolks in a stainless steel mixing bowl; beat on medium-high speed of electric mixer until doubled in volume. Pour in chocolate mixture; beat on medium-high speed until well blended. Add cocoa mixture; mix on medium-low speed just until blended.

3. In small glass bowl and using clean beaters, beat egg whites and cream of tartar on high speed until soft peaks form. Gently fold half of the egg white mixture into chocolate mixture just until blended. Repeat with remaining egg white mixture. Pour into pan; spread to edges using small spatula. Bake 35 minutes or until center appears nearly set when gently shaken. {Center will firm as it cools. Do not overbake.} Remove from oven to cooling rack. Cool completely, about 1 hour. Gently press down on edges of cake to form a flat surface. Loosen edges of cake from pan. Remove collar from pan.

4. For glaze, place chocolate and butter in small glass bowl. Microwave, uncovered, on high 1 – 1 1/2 minutes or until melted and smooth, stirring every 30 seconds. Stir in corn syrup. To glaze cake, place parchment paper under cooling rack. Pour glaze evenly over cake; spread over top and sides of cake using small spatula. Coat sides with finely chopped pistachios or mini chocolate chips, if desired. Refrigerate up to 1 hour or until glaze is set. Garnish with large chocolate curls, if desired.

For large chocolate curls, place 4 ounces semi-sweet chocolate in clean, dry, small glass bowl. Microwave, uncovered, on high 1 – 1 1/2 minutes or until mostly melted, stirring every 30 seconds. Using large spatula, spread chocolate in a thin layer over back of large cookie sheet. Refrigerate 10-15 minutes or until chocolate is slightly set. Drag blade of knife along chocolate to make large curls.

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