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 together the 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. Cake is done when the internal temperature registers approximately 205 to 209 degrees F. on your cooking thermometer.
Remove from oven. Do not 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.
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.