The flourless cake was sooo rich – like very fudgy brownies. One guest commented, “I’m not used to using the words Passover, dessert, and delicious in the same sentence.”
Chuck Williams, editor
- Preheat oven to 350 degrees. Grease a 9-inch springform pan with butter. Line the bottom of the pan with a piece of parchment paper cut to fit. Grease the paper and then dust with flour (since it was for Passover, I used matzoh flour.)
- Combine the 10 oz of chocolate and butter in a medium saucepan. Heat on low, stirring until the mixture is melted and smooth. Remove from heat and let cool to room temperature. Stir in the vanilla.
- In a large bowl, combine the eggs and sugar. Beat on medium-high speed until the mixture lightens and triples in volume, about 6 minutes. Pour the chocolate mixture over the egg mixture. Gently fold with a rubber spatula until combined. Pour the batter into the prepared pan.
- Bake until the top forms a crust and a toothpick inserted into the center comes almost clean (some wet batter should come out). Transfer to a wire rack. Run a knife along the side to loosen the cake. It's okay if the top of the cake falls. Let cool.
- Release sides of the pan and remove. Trim off any crumbly edges.
- For the glaze: In a small saucepan over medium heat, combine the cream and corn syrup. Bring to a simmmer, then reduce heat to low. Add the 4 oz of chocolate and whisk until smooth, about 1 minute. Remove from heat and let stand for about 10 minutes. The glaze should be thick put still pourable.
- Carefully pour the glaze over the top of the cake, smoothing out to the edges in an even layer. Chill until the glaze sets. Serve cold or at room temperature.