Chocoholic

In true Chub fashion, I was craving my daily fix of chocolate. So looking through an old Bon Appetite cook book I saw a recipe for flour less chocolate cake with chocolate glaze. I got up from my comfy chair and started pulling out the ingredients. The recipe is really simple and suppperrrr addicting. All it calls for is chocolate, butter, sugar, vanilla extract, dark corn syrup and eggs (seperated). WOw... I want another slice right now. . My tummy is too full and my mind is too focused to talk about making it so here's the recipe:

Flour-Less Chocolate Cake with Chocolate Glaze

Cake:
12 ounces bittersweet or semi-sweet chocolate, chopped
3/4 cup butter, cut into pieces
6 large eggs seperated
12 tablespoons sugar
2 teaspoons vanilla extract
Glaze:
1/2 cup whipping cream
1/2 dark corn syrup
9 ounces bittersweet or semisweet chocolate, finely chopped

Preheat oven to 350 degrees. Spray 9-inch spring form pan.
Melt chocolate and butter in a saucepan and set aside. In a large bowl beat egg yolks and 6 tablespoons sugar until thick and very light in color, about 3 minutes. Fold chocolate mixture into eggs, then add vanilla extract. In another bowl beat eggwhites until soft peaks form. Gradually add the remaining sugar to egg whites and beat until medium-firm peaks form. Fold egg whites into chocolate mixture. Pour into pan and bake for about 50 minutes, or until top is cracked and a toothpick comes out with moist crumbs attached. Then the cake will fall. Let it cool in the pan, then invert onto plate.

For glaze:
cook the cream and corn syrup until it simmers. Remove from heat and mix chocolate in. Mix with a whisk until smooth.
Spread a little of the glaze on top of cake and spread to cover sides. Plac ein freezer to chill for about 3 minutes. Remove from freezer and spread rest of glaze on cake. Let chill in refrigerator for about three hours. EAT.

Foreground: chocolate cake; Background: Mama and Papa Daly