Here's one from Bon Appetit that's very good, oh so rich, but delicious! Flourless Chocolate Cake with Chocolate Glaze 10 12 servings Bon Appetit January 1999 Cake 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped ¾ cup (1 ½ sticks) unsalted butter, cut into pieces 6 large eggs, separated 12 tablespoons sugar, divided 2 teaspoons vanilla extract Glaze ½ cup whipping cream ½ cup dark corn syrup 9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped Chocolate shavings or Gold-brushed Chocolate Leaves For 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. For 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 ½ 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. Here's another one that DH adores- Passover Flourless Chocolate Torte Here is the recipe for the Passover Chocolate Torte. I made it a couple of years ago, and it was a big hit! Makes 10 servings: 8 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped (I used chips) 1 C. (2 sticks) unsalted kosher for Passover pareve (non-dairy) margarine 8 large egg yolks 1 C. plus 1/3 C. sugar 5 large egg whites paper doily fresh raspberries (optional) raspberry sauce (see recipe) Preheat oven to 350 degress F. Line bottom of 9 inch springform pan w/ 2 3/4 inch high sides with parchment or wax paper. Stir chocolate and margarine in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool until lukewarm. Using electric mixer, beat yolks and 3/4 cup sugar in large bowl until pale and very thick, about 4 minutes. Add chocolate mixture in 2 additions and beat until well blended. Using clean dry beaters, beat egg whites in another large bowl until foamy. Gradually add 1/4 cup sugar and beat until whites are stiff but not dry. Fold 1/3 of whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan. Bake torte until crust forms on top and tester inserted into center comes out with some moist batter and some moist crumbs still attached, about 55 minutes (top may crack). Run small sharp knife around torte to loosen. Cool in pan on rack (torte will fall and crack). Remove pan sides. Invert torte onto platter. (Can be prepared 1 day ahead and covered with cake dome and stored at room temperature.) Grind 1/3 cup sugar in blender until fine powder forms. Place doily atop torte. Sift ground sugar over doily; gently remove doily. Garnish torte with raspberries, if desired. Serve with raspberry sauce. ( I sprinkled powdered sugar over top instead of grinding my own.) Raspberry Sauce: 2 12oz. packages frozen unsweetened raspberries, thawed with juices 1 C. sugar Puree raspberries with juices and sugar in processor until smooth. Transfer mixture to strainer set over bowl; press on solids to extract as much liquid as possible. Discard solids in strainer. (can be made 2 days ahead and refrigerated) Let us know which one you make!

Trixie, my deepest apologies. I cannot find the one I actually used. It seems I got it mixed up with the one I found here posted by Marilyn in 2006. Marilyn said she will never use another recipe for Chocolate Cake and I agree. Here is what I remember of mine, and following it is Marilyn's: Ingredients: 1 lb semi-sweet chocolate, chopped 2 sticks butter 8 whole eggs 1 cup Splenda cup strong coffee 1 cup Splenda Glaze: 4 oz semi-sweet chocolate + 3 TBS butter  melt in double boiler Preparation: 1. Preheat oven to 325 degrees. 2. Generously grease a springform cake pan, including the sides. Line bottom with parchment paper. Line entire pan with heavy duty aluminum foil to make it waterproof. 3. Melt chocolate with butter over barely simmering water. Meanwhile, 4. Beat eggs for about 5 minutes, or until doubled in volume, then add Splenda. 5. When chocolate mixture has melted, add coffee. 6. Carefully fold in about 1/3 of the eggs. Fold until only a few streaks of the egg is showing. Then add another 1/3 using the same procedure, and finally the last third of the eggs. 7. Pour into pan and bake for about 22  25 minutes, or until the sides pull away from the pan. It will look like baked brownies. 8. Cool in the pan, then place pan in refrigerator for at least 8 hours or overnight. 9. 30 minutes before serving, remove from pan and invert onto plate. Spread with glaze to within ¼" of the edge. 10. Slice using a very hot but dry knife. --------------------------------------------------- Marilyn's recipe: I have a really good recipe for flourless chocolate cake but I saw this one in the new Fine Cooking magazine and had to try it because it's so much easier and quicker than mine. This was so good that I will never make my old recipe again! Flourless Chocolate Torte 16 ounces semi-sweet chocolate, chopped (divided) (their recipe called for bitter-sweet) 7 1/2 ounces butter cut into pieces (divided) 1/2 teaspoon instant espresso powder (this was my addition, it just makes chocolate taste more like chocolate.) 5 large eggs 1 cup granulated sugar 1 1/2 teaspoon real vanilla extract 1/4 teaspoon table salt 2 tablespoons water 1/4 cup unsweetened cocoa powder Position rack in the middle of the oven and heat to 300°. Lightly butter the bottom of a 9X2-inch round cake pan and line it with a piece of parchment paper cut to fit. Lightly butter the parchment paper and dust it with a little cocoa powder, tap out and discard excess. Melt 12 ounces of the chocolate with 6 ounces (3/4 cup) of the butter over low heat while stirring with a rubber spatula until smooth, stir in espresso powder. Set aside to cool slightly. In the bowl of a stand mixer fitted with the whisk attachment, combine eggs, sugar, vanilla, salt and water. Beat on medium high until the mixture is very foamy, pale in color and doubled in volume, about 2 minutes. Reduce speed to low and gradually pour in the chocolate then increase the speed to medium high and continue beating for 30 seconds. Add the cocoa powder and mix on low to medium low just until blended, another 30 seconds. Pour the batter into the prepared pan and bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to 45 minutes. DonÂt over cook; torte will look soft and not set. Let cool in the pan on a rack for 30 minutes. If necessary, gently push the edges down to form an even layer. Run a small, thin knife around the edges of the pan to loosen the cake. Cover with a cake plate and invert. Cover and refrigerate at least 6 hours or overnight. Melt remaining 4 ounces of chocolate with remaining 1 1/2 (3 tablespoons) butter over low heat, stirring until smooth. Spread the glaze evenly over the cold torte to within 1/4-inch of the edge. Refrigerate until glaze is set, 30 to 40 minutes. To serve, remove torte from refrigerator 30 minutes. Cut into 12 servings using a hot knife (dip knife in very hot water and dry). Here is a picture of it cut. Marilyn

Beautiful chocolate torte! Copied and pasted, will try it next week. Thanks for sharing.

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