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1
Preheat oven to 350F.
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2
Butter 9-inch-diameter springform pan.
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3
Line bottom of pan with parchment paper or waxed paper; butter paper.
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4
Wrap outside of pan with foil.
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5
Stir chocolate and butter in heavy 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 whites into chocolate mixture in 3 additions.
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13
Pour batter into prepared pan.
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14
Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes.
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15
Cool cake in pan on rack (cake will fall).
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16
Gently press down crusty top to make evenly thick cake.
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17
Using small knife, cut around pan sides to loosen cake.
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18
Remove pan sides.
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19
Place 9-inch-diameter tart pan bottom or cardboard round atop cake.
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20
Invert cake onto tart pan bottom.
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21
Peel off parchment paper.
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22
Bring cream and corn syrup to simmer in medium saucepan.
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23
Remove from heat.
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24
Add chocolate and whisk until melted and smooth.
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25
Place cake on rack set over baking sheet.
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26
Spread 1/2 cup glaze smoothly over top and sides of cake.
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27
Freeze until almost set, about 3 minutes.
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28
Pour remaining glaze over cake; smooth sides and top.
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29
Place cake on platter.
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30
Chill until glaze is firm, about 1 hour.
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31
(Can be made 1 day ahead.
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32
Cover with cake dome; store at room temperature.)
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33
Garnish with chocolate shavings or leaves.
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34
Serve at room temperature.
