FOR THE CAKE:
14 ounces dark chocolate, broken into pieces
10 T butter, plus extra for pan
3/4 cup sugar
5 eggs, separated
1/3 cup flour
FOR THE GLAZE:
5 tablespoons whipping cream
2 1/2 ounces dark chocolate, broken into pieces
Preheat oven to 300 degrees F. Line 14x10-inch jelly-roll pan with baking parchment. Butter parchment.
TO PREPARE THE CAKE:
Melt chocolate and butter together in double boiler over low heat. Stir continuously until smooth and melted. Remove from heat and cool to lukewarm.
Beat sugar, egg yolks and flour into cooled chocolate; set aside.
Beat egg whites until soft peaks from. Gently fold chocolate mixture into whites until evenly combined. Pour batter into prepared pan.
Bake at 300 degrees F until firm to the touch, 20 minutes. Cool thoroughly.
TO PREPARE THE GLAZE:
Heat cream in pan just below boiling point. Remove from heat. Stir in chocolate until melted and smooth. Cool until slightly thickened, 30 minutes.
TO FINISH THE RECIPE:
Cut cooled cake into 20 rounds with approximately 1 3/4-inch pastry cutter. Spoon 1 heaping teaspoonful glaze over each cake round. Serve at room temperature.
Makes 20 cakes
Optional: Top each cake with one fresh raspberry.
TO MAKE AHEAD:
Bake cake up to 5 days ahead and store at room temperature. Or bake and freeze up to 1 month. Defrost in refrigerator overnight. Cut and glaze up to 3 hours in advance. Leave at room temperature until ready to serve.