Flourless Chocolate Cake (version 2)
5 oz bittersweet or semisweet chocolate
3 oz unsweetened chocolate
1/2 cup (1 stick) unsalted butter, softened
5 large eggs, separated & at room temperature
2/3 cup sugar
1 1/2 tsp vanilla
pinch of salt
3 oz semisweet chocolate
3 Tbsp unsalted butter, softened
1 Tbsp brandy or bourbon (optional)
Preheat the oven to 350 degrees. Butter and flour a 10-inch springform pan. Line the bottom with a round of parchment or waxed paper, then butter the paper. Set aside.
For the cake, melt the chocolates and butter together in a saucepan over low heat, stirring to blend well. Set aside to cool. Beat the egg yolks with the sugar until thick and lemon yellow in color, about 5 minutes. Stir in the vanilla. Whisk the egg whites with the salt until stiff. Set aside. Gently fold the chocolate mixture into the yolks, then fold in 1/3 of the egg whites. Fold in the remaining whites until no streaks of white remain. Pour batter into the prepared pan and bake in the center of the oven for 35 to 45 minutes, or until a cake tester inserted in the center comes out clean. (The cake will rise a great deal during baking.) Cool cake in pan 10 minutes, then remove sides of pan. Invert the cake onto a rack and remove the bottom, but do not remove the parchment. Let cake cool completely - it will fall considerably. Remove parchment before glazing.
To make the glaze: Melt chocolate and butter together in a saucepan over low heat, stirring until smooth. Stir in brandy. Place the cake on a rack set over a sheet of wax paper. Pour glaze over cake and spread lightly with a spatula, if necessary, to coat cake evenly, allowing extra glaze to run down sides.