Chocolate Decadence Cake

Chocolate Cake:
2 cups unsalted butter, room temperature
1 pound bittersweet chocolate, chopped
11 eggs, separated and room temperature
2 tablespoons pure vanilla extract
1 3/4 cups granulated sugar
1/4 teaspoon salt
1/4 cup cocoa powder
Chocolate Glaze:
8 ounces bittersweet chocolate, chopped
6 ounces heavy cream

To make the Chocolate Cake:

• Preheat oven to 325 degrees F. Line a 9-inch springform pan with parchment paper. Grease the parchment paper and sprinkle it lightly with sugar.
   
• Melt butter and the chocolate, stirring often, in the top of a double boiler over hot water. Remove from the heat and whisk in the egg yolks, one at a time, incorporating well after each addition. Whisk in the vanilla extract.
   
• In a large bowl, mix the 1 3/4 cups sugar, salt, and cocoa powder together; then whisk into the melted chocolate mixture.
   
• Pour the egg whites into another clean mixing bowl and whip until soft peaks are formed. Gently fold the egg whites into the chocolate batter, and then pour the mixture into the prepared springform pan.
   
• Bake the cake for about 40 minutes, or just until the center is firm; remove from oven. NOTE: Don't worry about cracks around the edges. Let the cake cool in the pan for about 15 minutes. Run a small knife around the edge of the cake to loosen it. Place a plate over the top of the cake and, holding it firmly, invert the cake onto the plate. Remove the pan and remove the parchment paper from the bottom of the cake.

To make the Chocolate Glaze:

• Place the chopped chocolate and heavy cream in the top of a double boiler over medium heat. Heat, stirring often, until the chocolate is melted and the mixture is smooth and creamy.
   
• Remove from heat and pour the warm glaze over the cake. Using a metal spatula, smooth the glaze over the top and around the sides of the cake. Refrigerate until the glaze has set.

To serve, slice and place the cake on dessert plates. Garnish with Caramel Sauce and Candied nuts.
Makes 12 servings.