Frank's Recipes! Flourless Chocolate Cake

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Flourless Chocolate Cake

10 ounces bittersweet chocolate, chopped
3/4 cup (6 ounces) unsalted butter, cut into pieces
2 teaspoons vanilla
5 large eggs, at room temperature
1 cup sugar
bittersweet chocolate glaze
1 cup chopped, toasted hazelnuts or macadamia nuts (optional)

As this cake bakes, it rises like a souffle and then falls as it cools.

Yield: 12-14

Preheat the oven to 350 deg F. Butter a 9 inch springform pan. Line the bottom with a piece of parchment paper cut to fit precisely. In heavy saucepan over medium-low heat, combine chocolate and butter. Heat, stirring, until mixture is smooth. Remove from 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, beat 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. Immediately 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. Lift off the pan bottom and peel off the parchment paper. Pour the lukewarm glaze over the cake top; use an icing spatula to coax it down the sides. If desired, press 1 cup chopped, toasted hazelnuts or macadamia nuts onto the sides of the freshly glazed cake. Refrigerate until the glaze sets, about 1 hour.