Flourless Chocolate Cake

Source: Willians Sonoma (good Cooking)

Position a rack in the middle of an oven and preheat to 350F. Butter a
springform pan9 inches in diameter and 3 inches deep. Line the pan bottom
with a piece of parchment paper cut to fit Precisely.

In a heavy saucepan over medium low heat, combine the chocolate and butter.
Heat, stirring, until the mixture is smooths removes from the heat and let
cool Whisk in the vanilla.

In a large bowl, combine the eggs and sugar. Using an electric mixer set on
medium-high speed, boat until the mixture lightens and triples in volume,
about 6 minutes. Pour the chocolate mixture over the egg mixture. Using a
rubber spatula, gently fold them together. Pour the batter into the
prepared pan.

Bake until the top forms a crust and cracks and a toothpick inserted into
the center comes out with some wet batter attached, about 45 minutes.
Transfer to a rack. limnediately run a knife around the pan sides to loosen
the cake; it will fall in the center. Press down on the edges to even the
top. let cool

Release the pan sides and remove them. Trim off any crumbly edges. Invert a
flat plate over the cake and invert them together. Lilt off the pan bottom
and peel off the parchment paper. Tuck strips of waxed or parchment paper
under the edges of the cake and pour the lukewarm glaze over the cake top;
use an icing spatula to coax it down the sides. When the glaze stops
dripping, remove the paper. Refrigerate until the glaze sets, about 1 hour.

Serve immediately, or cover with a cake dome and refrigerate for up to 1
week. Serve cold or at room temperature.

Serves 12. Makes one 9-inch cake.