Flourless Chocolate Cake with Chocolate Ganache Glaze from Baked

For the Cake:
10 oz dark chocolate, chopped (I used Callebaut this time)
10 T butter, softened
1 c sugar
7 eggs, separated
1 t vanilla
1 t salt

•Heat oven to 350, grease a 9 inch springform pan and line the bottom with parchment or waxed paper
•Melt the chocolate in the microwave or a double boiler. Set aside to cool a bit.
•Beat the butter and sugar in a mixer until light and pale.
•Add the egg yolks and beat to combine.
•Add the slightly cooled chocolate and vanilla, beat to combine.
•In a separate large bowl, beat the egg whites with the salt until stiff peaks form. Scoop 1 cup into the chocolate mixture and fold to combine. Add the remaining egg whites and patiently fold until almost completely combined. This takes a little while but is worth it.
•Pour into prepared pan and bake 35 minutes. (Like I said, mine was a bit undercooked, the top should be set. Mine was still a little jiggly, but I was worried about the edges getting too done so I pulled it out early. I think it was a good decision.)
•Let cool almost completely, then remove the pan and set on whatever you’re going to serve it on.
For the Glaze:
9 oz dark chocolate, chopped
½ c heavy cream
¼ c light corn syrup

•Put the chocolate in a bowl and set aside.
•Bring the cream and corn syrup just to a boil in a small saucepan.
•Pour over chocolate, let it sit for a minute, and then whisk until smooth.
•Spread ¾ cup of the glaze over the cooled cake and put it in the fridge for a few minutes to set. Dump the rest of the glaze on and spread it all over, letting it drip down the sides.