Flourless Chocolate Cake
1 lb. bittersweet chocolate, chopped into small pieces
1 stick unsalted butter
9 large eggs, separated
3/4 cup granulated sugar
1 teaspooon vanilla extract
Preheat the oven to 375 F and butter and flour a 10 inch springform pan. Line the pan with parchment and butter and flour that too.
Put the chocolate and butter into a stainless steel mixing bowl and heat over (but not touching), about 1 inch of smmering water until melted. Meanwhile, whisk the egg yolks with the sugar and vanilla in a mixing bowl until light yellow in color. Whisk a litle of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling. Then whisk in the rest of the chocolate mixture.
Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the cake pan and bake until the cake is set and a toothpick inserted into the cake comes out clean with moist crumbs clinging to it, about 20 minutes. Let stand for 10 minutes, then remove sides of pan.
1 1/4 cups sugar
1/2 cup water
1 cup heavy cream
1/2 teaspoon vanilla
1/2 teaspoon kosher salt
Combine sugar and water in heavy skillet and cook, stirring occasionally over low heat until sugar melts. Raise heat and cook until sugar carmelizes and turns a deep mahogany brown. Stand back (in case mixture splatters), and slowly pour in cream. Stir over low heat until smooth, then mix in vanilla and salt.