Preheat oven to 325 degrees F. Line a 9-inch
springform
pan with parchment paper. Grease
the parchment paper and sprinkle it lightly with sugar.
Melt butter and the chocolate, stirring
often, in the top of
a double boiler over hot water; Remove from the heat and let cool slightly.
Learn different techniques for
How To Melt
Chocolate. Whisk in the egg yolks,
one at a time, incorporating well after each addition. Whisk in the vanilla
extract.
In a large bowl, mix the 1 3/4 cups sugar,
salt, and cocoa powder together; then whisk into the melted chocolate
mixture.
Pour the egg whites into another clean
mixing bowl and whip until soft peaks are formed. Gently fold the egg whites
into the chocolate batter, and then pour the mixture into the prepared
springform pan.
Bake the cake for about 40 minutes, or just
until the center is firm; remove from oven. NOTE:
Don't worry about cracks around the edges. Let the cake cool in the
pan for about 15 minutes. Run a small knife around the edge of the cake to
loosen it. Place a plate over the top of the cake and, holding it firmly,
invert the cake onto the plate. Remove the pan and remove the parchment
paper from the bottom of the cake.
Pour the warm
Chocolate Glaze over the cake. Using a metal spatula, smooth the glaze over
the top and around the sides of the cake. Refrigerate until the glaze has
set.
To serve, slice and place the cake on dessert plates. Garnish with
Caramel Sauce and Candied nuts.
Makes
12 servings.
Chocolate
Glaze:
8 ounces bittersweet chocolate, chopped
6 ounces
heavy cream
Place the chopped chocolate and heavy
cream in the top of a double boiler over medium heat. Heat, stirring
often, until the chocolate is melted and the mixture is smooth and
creamy.
Remove from heat and pour the warm
glaze over the cake.
