21 Club Flourless Chocolate Torte

• Cake
• 1 cup unsalted butter
• 8 ounces semisweet chocolate, chopped
• 5 large eggs
• 1/4 cup sugar
• 1/3 cup dark corn syrup
• Glaze
• 3/4 cup whipping cream
• 8 ounces semisweet chocolate, chopped
• 1 1/2 tablespoons unsalted butter, room temperature
• 1 1/2 tablespoons light corn syrup

1. For cake: Preheat oven to 350u0b0F.
2. Butter and flour 9 inch diameter cake pan with 2 inch sides.
3. Line bottom of pan with parchment.
4. Dust pan with flour; tap out excess.
5. Stir butter and chocolate in heavy medium saucepan over low heat until smooth.
6. Set aside.
7. Using electric mixer, beat eggs and sugar in large bowl until slightly thickened.
8. Add corn syrup and beat until slowly dissolving ribbons form when beaters are lifted.
9. Pour chocolate mixture into the egg mixture and fold together gently.
10. Pour batter into prepared pan.
11. Bake until tip of knife inserted into center comes out clean, about 1 hour.
12. Cool completely in pan on rack.
13. Invert cake onto 7 1/2 inch cardboard round.
14. Peel off parchment.
15. Place cake on cardboard on rack set over a cookie sheet.
16. For Glaze: Bring cream to simmer in heavy medium saucepan.
17. Reduce heat to low.
18. Add chocolate; stir until melted.
19. Remove from heat; let stand until just cool.
20. Whisk in butter and syrup.
21. Pour glaze over cake; spread with spatula to cover top and sides.
22. Refrigerate cake overnight.
23. (Can be prepared 3 days ahead; cover and keep refrigerated.) Cut cake into slices.
24. Serve cold.

cake, unsalted butter, chocolate, eggs, sugar, corn syrup, whipping cream, chocolate, unsalted butter, light corn syrup

Taken from www.food.com/recipe/21-club-flourless-chocolate-torte-19294 (may not work)