Flourless Bittersweet Chocolate Cake Recipe

How to Make Flourless Bittersweet Chocolate Cake

1. Preheat oven to 350°F (175°C). Position a rack in the center.
2. Butter a 9-inch springform pan. Line the bottom with parchment paper, buttering the paper.
3. In a medium saucepan, combine 12 ounces bittersweet chocolate (chopped) and 6 tablespoons (3 ounces) unsalted butter.
4. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat and stir in 2 tablespoons cognac.
5. Let cool slightly.
6. In a medium bowl, whisk together 6 large egg yolks and ½ cup (100g) granulated sugar until pale and thick.
7. Gently fold in the cooled chocolate mixture.
8. In a clean bowl of a stand mixer, beat 6 large egg whites at medium speed until frothy.
9. Gradually increase speed to medium-high and beat until soft peaks form.
10. Gradually add the remaining ¼ cup (50g) granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
11. Gently fold the egg whites into the chocolate mixture in three additions. Do not overmix.
12. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
13. Let cool in the pan for 10 minutes. Run a small knife around the edges to loosen.
14. Remove the sides of the springform pan. Invert the cake onto a wire rack; remove parchment paper.
15. Cool completely. Wrap in plastic wrap and refrigerate overnight.
16. Prepare the chocolate glaze: In a medium bowl, place 6 ounces bittersweet chocolate (chopped).
17. In a small saucepan, bring ½ cup heavy cream to a simmer. Remove from heat and stir in 1 tablespoon honey.
18. Pour the hot cream mixture over the chocolate and let stand for 30 seconds.
19. Whisk until smooth. Cover and let stand at room temperature for 30 minutes, or until slightly thickened.
20. Remove the cake from the refrigerator. Place on a wire rack over a baking sheet.
21. Spread raspberry preserves (amount to taste) evenly over the top and sides of the cake.
22. Pour the chocolate glaze over the cake, covering completely. Spread evenly.
23. Drizzle melted milk chocolate (amount to taste) over the top.
24. Serve immediately, or refrigerate. Bring to room temperature before serving.