For the cake:
12 ounces bittersweet or semi-sweet chocolate
1 1/2 sticks margarine
6 large eggs, separated
12 tablespoons sugar
2 teaspoons vanilla extract
For the glaze:
9 ounces good quality chocolate
6 ounces margarine (1 1/2 sticks)
1 1/2 teaspoon water
1 1/2 teaspoon cocoa
1 1/2 teaspoon sugar
Preheat oven to 350o. Grease a 9” springform pan. Line pan bottom with parchment and grease the paper. Wrap the outside of the pan with foil.
Melt chocolate with margarine in a heavy pot over low heat, stirring until melted and smooth. Remove from flame and cool to lukewarm by stirring often.
Beat egg yolks and 6 tablespoons sugar 3 minutes or until mixture is thick and pale. Fold in melted chocolate. Then fold in vanilla extract.
In a clean bowl with clean beaters, whip egg whites until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until firm peaks form.
Fold whites into yolk mixture in three additions. Pour batter into prepared pan. Bake until top is puffed and cracked, approximately 50 minutes.
Cool cake on a rack. It will fall in. Gently press down cake to make it uniformly even.
Prepare glaze.Melt choco-late and margarine in a double boiler. Dissolve cocoa in water and stir into melted chocolate. Add sugar and stir until smooth. Cool until lukewarm and spread half a cup of the glaze on the top and sides of the cake. Freeze until set, about 5 minutes. Spread remaining glaze over cake. Serve chilled.