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1
Preheat oven to 350 degrees F and position rack in the center.
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2
Pour 1/2 -inch water into a large roasting pan and place in oven.
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3
Butter the bottom and sides of a 9-inch springform pan.
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4
Line the bottom of the pan with a round of parchment paper, cut to fit.
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5
Butter the paper.
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6
Wrap the outside of the pan tightly with a large piece of heavy-duty aluminum foil.
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7
Put 1 cup of sugar and the coffee in a medium saucepan over a high heat.
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8
Bring to boil, stirring occasionally to dissolve sugar.
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9
Remove from the heat add the chocolate and return to low heat.
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10
Keep stirring over heat until the chocolate is completely melted and the mixture is smooth.
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11
Remove from the heat and whisk in the cocoa powder and salt until smooth.
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12
Add brandy.
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13
Whisk in the egg yolks until no trace of yolk is left.
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14
Transfer the mixture to a large bowl and set aside to cool for 10 minutes.
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15
Whisk the flour into the chocolate mixture.
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16
In the bowl of an electric mixer, beat the 6 egg whites with the cream of tartar on medium speed until soft peaks form.
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17
Gradually add the remaining 1/3 cup sugar and beat on high until peaks are almost stiff.
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18
Stir about 1/4 of the egg whites into chocolate mixture (no need to fold at this point).
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19
Then gently fold in the remaining whites, 1/3 at a time, until no streaks of white remain.
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20
Pour into pan and smooth top.
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21
Bake in water bath for 35 minutes, until a toothpick inserted into center of cake comes out with a few moist crumbs clinging to it.
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22
Place cake on wire rack and let cool to room temperature.
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23
Remove sides of pan and carefully invert cake onto cardboard cake round or flat plate.
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24
Chill for at least 2 hours before glazing.
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25
Remove the cake from the refrigerator and place it on a wire rack set over a baking sheet.
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26
Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula.
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27
Serve the cake immediately or refrigerate.
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28
Bring the cake to room temperature before serving.
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29
Chocolate glaze:
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30
6 ounces bittersweet chocolate, finely chopped
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31
1/2 cup heavy cream
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32
2 tablespoons honey
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33
Put chocolate in a medium bowl.
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34
In a small saucepan, bring the heavy cream to a gentle boil.
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35
Whisk in the honey.
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36
Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate.
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37
Whisk the mixture until smooth.
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38
Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes, or until slightly thickened.
