Sounds fabulous! Would make a good presentation with a NY Cheese cake on a dessert buffet. Linda C

I was given this recipe in a cooking class long ago. (My notes are at home and I am not. I found this basic recipe below online.) Use a double boiler for melting the butter and chocolate and adding the yolks. You will want to marry the whipped egg whites (to form a stiff peak) with the chocolate mixture by folding in a few tablespoons and then folding in the rest of the egg whites so the mixture doesn't flatten your whites. This makes a very firm mousse, when cooled it can be sliced. It is also delicious. Use good quality chocolate. Culinary Institute LeNotre Ingredients 10 ý T unsalted butter The yolk from 3 large eggs The whites from 4 large eggs ý C powdered sugar 10 ý oz. Dark chocolate Directions 1. Melt the chocolate and add the butter. 2. Mix the egg yolks in the chocolate with the whisk. 3. Fold in the whipped egg whites, tightened with the sugar. 4. Let it cool down in the fridge for about 4 hours before enjoying.

My suggestion would be to wait only about five minutes after removing from the oven, loosen the edges and put a cookie sheet over the top of the pan and flip. They will stick more if they cool too much. Watch carefully and don't over bake, in fact, under baking would be best. Think MLC... Nancy

Marilyn, that's such a pretty cake. I've only made once before, but this one is completely covered with the glaze (it's a recipe I tried from Bon Appetit). You're right - they're not difficult at all to make, but they sure do have a "wow" factor to them, don't they?! For cake 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces 6 large eggs, separated 12 tablespoons sugar 2 teaspoons vanilla extract For glaze 1/2 cup whipping cream 1/2 cup dark corn syrup 9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped Chocolate shavings Make cake: Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often. Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan. Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall). Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper. Make glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature. Serves 10 to 12. Bon Appétit January 1999 Lori