Dulcé

Chocolate Olé

Flourless Chocolate Cake

Cake

12 ounces bittersweet or semisweet chocolate, chopped

3/4 cup unsalted butter, cut in pieces

6 large eggs, separated

12 tablespoons sugar, divided

2 teaspoons vanilla extract

Ganache

1/2 cup whipping cream

1/2 cup dark corn syrup

4 ounces bittersweet or semisweet chocolate, finely chopped

serves 8

For the cake: Preheat oven to 350 degrees F. Butter a 9-inch springform pan. Line bottom of pan with parchment or waxed paper, and butter paper. Wrap outside of pan with aluminum foil. Stir chocolate and butter in a heavy medium saucepan over low heat until melted and smooth. Remove from heat and cool to lukewarm, stirring often. Using an electric mixer, beat egg yolks and 6 tablespoons sugar in a 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 sugar, beating until medium-firm peaks form. Fold egg whites into the 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 a rack. Cake will fall.

Gently press down crusty top to make an evenly thick cake. Using a small knife, cut around the pan sides to loosen cake. Remove pan sides. Place a 9-inch diameter tart pan bottom, or a large enough plate, on top of the cake. Invert cake onto it. Peel off parchment paper.

For the ganache: Bring cream and corn syrup to a simmer in a medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Place cake on a rack set over a baking sheet. Spread 1/2 cup ganache smoothly over the top and sides of the cake. Freeze until almost set, about 3 minutes. Pour remaining ganache over cake; smooth sides and top. Place cake on a serving platter. Chill until ganache is firm, about 1 hour.

Garnishes: Sprinkle chocolate shavings over the top. Make chocolate leaves out of ganache and arrange decoratively. Pipe whipped cream rosettes around the edge and top each with a strawberry or raspberry.

Can be made 1 day ahead, covered with cake dome, and stored at room temperature.