Snack-urday 142

Just in case you're tired of pumpkin pie for Thanksgiving, here's a flourless chocolate cake:

For the cake:
5 ounces of bittersweet or semisweet chocolate
3 ounces unsweetened chocolate
1 stick butter, softened
5 large eggs, room temp, separated
2/3 cup sugar
1 1/2 teaspoon vanilla extract

For the glaze:
3 ounces semisweet chocolate
3 tablespoons butter, softened
1 tablespoon of brandy or bourbon

Preheat oven to 350°.
Line a 10-inch springform pan with parchment paper.

For the cake: melt the chocolates and butter together over a low heat, stirring. Set aside to cool. Beat the egg yolks with the sugar until thick and lemony-looking - about 5 minutes. Add vanilla. Whisk the egg whites with the salt until stiff - set aside. Gently fold the chocolate mixture into the yolks, then fold in about a third of the egg whites. Fold in the rest of the egg whites, blending carefully there are no more white streaks. Pour the batter into the springform pan and bake in the center of the oven for 35 to 45 minutes, or until it passes the toothpick test. The cake rises a great deal in the oven. Let it cool for about 10 minutes and then remove the side of the springform pan. By this time the cake has collapsed and you will look down on it sadly. When it is cool remove the parchment paper.

Glaze: melt the chocolate and butter, stirring until smooth. Add the brandy. Pour the glaze over the cake. Raspberries are nice on the side.