This is my other entry in the San Diego County Fair today. I mentioned that I was going to be back on Sunday for the Ghirardelli Chocolate Championship contest and got a high-five from one of the volunteers. It seems they don’t get too many men entering the cooking contests these days.

Ingredients
Cake:
7 ounces (200 grams) bittersweet chocolate
14 tablespoons unsalted butter
5 large eggs, separated
1 tablespoon vanilla extract
¾ cup sugar
Pinch of salt
2 tablespoons unsweetened cocoa powder

Glaze:
½ cup heavy cream
4 tablespoons cocoa
4 teaspoons oil
¼ cup + 4 teaspoons superfine sugar
1 -2 ounces (25 – 50 grams) hot coffee
Sliced almonds

Recipe
1) Preheat the oven to 350 degrees.

2) Grease a 10 inch (25 centimeter) springform pan.

3) In a metal mixing bowl over a saucepan of simmering water, combine the chocolate and butter. Heat until melted and smooth.

4) Transfer to a medium-size bowl and whisk in the egg yolks and vanilla. Sift in the sugar, salt, and cocoa while continuing to whisk.

5) Whip the egg whites to soft peaks.

6) Gently fold one third of them into the chocolate mixture until no streaks of white remain. Repeat with the remaining white.

7) Pour the mixture into the prepared springform pan. Place on the lower rack of the oven and bake for 25 minutes.

8) Remove to a cake rack and immediately loosen the springform collar. Slip a plate inside the collar on top of the cake and push down slightly to push the air from the cake. Remove the plate and springform collar, and allow the cake to cool completely.

9) Mix cream, cocoa, oil and sugar in a small saucepan. Cook over low heat, stirring constantly until chocolate melts and mixture just comes to a boil. Remove from heat and cool until lukewarm. Mixture should fall in an even stream from a spoon. Add a little hot coffee if mixture is too thick or separates.

10) Transfer cake to a rack over a cookie pan to catch excess glaze. Pour chocolate glaze on top center of cake. Spread with a long spatula until finish is satiny and glaze runs down the side. Use spatula and more glaze to make sure side of cake is evenly coated.

11) Take sliced almonds and decorate the top edge of the cake by placing them gently on the glaze

12) Chill cake until glaze is set.