Wednesday, November 10, 2010
18 ounces bittersweet chocolate pieces
3/4 C unsalted butter
1 T vanilla
1 C sugar
6 T whipping cream
6 T corn syrup
1 C sliced or chopped almonds
fresh whipped cream for garnish
Preheat oven to 350. Line the bottom of a 9 in springform pan with parchment, then grease.
In a saucepan over low heat, melt 10 ounces of the chocolate and the butter, stirring frequently until smooth. Watch closely so the chocolate doesn't burn. Stir in the vanilla. Set aside to cool slightly.
In your kitchenaid beat the eggs and sugar until triple in volume, about 5-6 minutes. Set to low stir setting, and slowly add the chocolate until combined. Using a rubber spatula, carefully stir to be sure you get everything off the bottom incorporated well. There may be streaks in the batter, that's okay. Pour into prepared pan and bake for about 40-45 minutes. The crust will start to crack a little.
Place on a wire rack and remove the side of the pan. The top will be uneven, you can leave it alone for a rustic look (which I like) or you can carefully press it down to create and even layer. Let cool. When you are ready for the glaze, you can either leave it top up like this, or you can invert it onto a plate if you want a really even, flat top.
For the glaze, in a saucepan on low heat, melt the remaining 8 ounces of chocolate with the whipping cream and corn syrup stirring until smooth. Cool for ten minutes, then pour over cake. Top with almonds. I like to cover the top with almonds so I get some of that salty crunch in each bite, but if you prefer you can press the almonds into just the sides of the cake for another nice look.
It is best if refrigerated before serving. Enjoy with whipped cream!