• Ingredients: 19
  • Serves: 10

Flourless chocolate cake with chocolate glaze with chocolate shavings or gold-brushed chocolate leaves.


For cake

  • 6 large eggs, separated
  • 12 tbsps. sugar
  • 2 tsps. vanilla extract

For glaze

  • Chocolate shavings or Gold-brushed Chocolate Leaves

For frosting

For mascarpone cream

  • Special equipment: parchment paper


  • Chocolate Glaze
  • 1/4 cup roasted hazelnuts

To serve:

Berry compote


Make cake:

  1. Step 1 Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper.

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  2. Step 2 Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth.

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  3. Step 3 Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes.

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  4. Step 4 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.

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  5. Step 5 Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions.

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  6. Step 6 Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes.
  7. Step 7 Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake.
  8. Step 8 Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom.

Make glaze:

  1. Step 9 Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.

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  2. Step 10 Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake.
  3. Step 11 Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter.
  4. Step 12 Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves.

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