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1
Preheat oven to 350 degrees.
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2
Butter 9 inch diameter springform pan.
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3
Line bottom with parchment, wax or butter paper.
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4
Wrap outside of pan with foil.
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5
Stir chocolate and butter in heave medium saucepan over low heat until melted and smooth.
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6
Remove from heat.
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7
Cool to lukewarm, stirring often.
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8
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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9
Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract.
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10
Using clean dry beaters, beat egg whites in another large bowl until soft peaks form.
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11
Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form.
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12
Fold egg whites into chocolate mixture in three additions.
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13
Pour batter into prepared pan.
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14
Bake until top is puffed and cracked and tester inserted into the center comes out with some moist crumbs attached -- about 50 minutes.
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15
Cool cake in pan on rack.
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16
Do not worry, the cake WILL fall.
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17
Once cooled, gently press down crusty top to make evenly thick cake.
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18
Using small knife, cut around pan sides to loosen cake.
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19
Remove pan sides.
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20
Place 9 inch-diameter dish, tart pan bottom or cardboard on the top of the cake.
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21
Invert cake and peel off parchment paper.
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22
For Glaze:.
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23
Bring cream and corn syrup to simmer in medium saucepan.
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24
Remove from heat.
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25
Add chocolate and whisk until melted and smooth.
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26
Place cake on rack set over baking sheet.
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27
Spread 1/2 cup glaze smoothly over top and sides of cake.
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28
Place cake in freezer for approximately 3 minutes until glaze is almost set.
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29
Pour remaining glaze over cake.
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30
Place on plater and chill until glaze is firm, about 1 hour.
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31
Garnish with chocolate shavings.
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32
Serve at room temperature.
