For the Cake:
8 tbsp. (1 stick/4 oz./113g) unsalted butter, cut into 1-inch pieces, plus extra for pan
10 oz. bittersweet chocolate, coarsely chopped
6 large eggs, separated
1 cup granulated sugar
1 tsp. vanilla extract
Butter and flour, for greasing and flouring cake pan
For the Whipped cream:
1 1/2 tsp. unflavored gelatin
2 cups heavy cream
1 tbsp. plus 2 tsp. sugar
For the Chocolate Glaze:
4 oz. bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
Chocolate curls or chocolate sprinkles (or both)
To Make Cake:
Preheat oven to 375°F/190°C and position rack on lowest level of oven. Butter and flour an 8-inch springform pan.
Place chocolate in top of a double boiler over simmering water. Heat, stirring occasionally, until chocolate is almost melted. Add butter and stir until mixture is completely smooth. Remove pan from heat, discard simmering water and replace it with warm tap water. Place chocolate mixture back over water and set aside.
In a bowl with an electric mixer, beat egg yolks at medium-high speed until light and lemon colored. Gradually beat in 3/4 cup sugar until mixture becomes very thick. Switch mixer to low speed and blend in chocolate mixture and vanilla.
In a separate mixing bowl, beat egg whites until soft peaks form. Gradually beat in remaining 1/4 cup sugar until soft peaks form again. With a rubber spatula, fold 1/3 of egg whites into chocolate mixture. Fold in remaining whites until just blended. Pour batter into prepared pan; smooth top.
Bake cake in preheated oven for 15 minutes; then reduce oven temperature to 300°F/150°C and bake an additional 15 minutes. Reduce temperature again to 250°F/120°C and finish baking cake for an additional 30 minutes.
Turn off oven, leaving door ajar and let cake stand in oven for 30 minutes. Transfer cake to a wire rack, cover springform pan with a damp cloth and let stand 5 minutes. Uncover pan and cool cake completely. Remove side of pan. Cake will have a crust that cracked and collapsed as temperature was reduced; gently remove top crust and discard.
To Make Whipped Cream:
Bring a small skillet filled halfway with water to a simmer. Fill a glass measuring cup with 1/4 cup cold water and sprinkle gelatin over it; let stand until gelatin softens, about 1 minute. Place measuring cup in simmering water and stir until gelatin completely dissolves. Remove from heat and cool to room temperature.
In a large mixing bowl, beat cream at medium-high speed until thick. Gradually beat in dissolved gelatin. Beat in sugar until stiff peaks form; chill.
To Make Chocolate Glaze:
Place chopped chocolate in a medium bowl. In a small saucepan, heat cream over medium heat until small bubbles form around edge of pan. Pour hot cream over chocolate and whisk until chocolate melts and forms a smooth glaze; let stand until cool enough to mound slightly with a spoon.
To Assemble the Cake:
Meanwhile, with a long serrated knife, gently cut cake in half horizontally to make two even layers. Place one layer on a serving plate and spread a 1/2-inch layer of whipped cream over it. Gently place remaining layer on top. Cover top and sides of cake with remaining whipped cream, making it as smooth as possible. Freeze cake for 30 minutes.
Remove cake from freezer and pour chocolate glaze over top. Smooth with a spatula, allowing excess glaze to drip down sides of cake. Refrigerate cake at least 1 hour before eating. Decorate cake with chocolate curls or chocolate sprinkles or both (optional).
Makes 8-10 servings.
Submitted By: Devina
Date: June 25, 2008