Holy cow there are a lot of steps to this, but I just might try it.

SERVES 12

Ingredients
8 ounces bittersweet chocolate, coarsely chopped
1/2 cup unsalted butter, cut into 1 inch pieces
2 tablespoons cognac
6 large eggs, separated,at room temperature
1/2 cup granulated sugar, plus
2 tablespoons granulated sugar, divided
CHOCOLATE GLAZE
4 ounces bittersweet chocolate, coarsely chopped
1/3 cup heavy cream
2 tablespoons honey
ASSEMBLY
1/3 cup seedless raspberry preserves
GARNISH
3 ounces milk chocolate, melted
Directions
1Position a rack in the center of the oven and preheat to 350°F.
2Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment or waxed paper, butter the paper.
3In a medium saucepan, combine the chocolate and butter.
4Cook over low heat, stirring constantly with a wooden spoon, until the chocolate and butter are melted.
5Gently whisk until smooth.
6Remove from the heat and stir in the cognac.
7Let cool.
8In a medium bowl, whisk together the egg yolks and 1/2 cup of the sugar until well blended.
9Stir in the melted chocolate mixture.
10In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at medium speed until frothy.
11Increase the speed to medium-high and beat the egg whites until soft peaks start to form.
12One tablespoon at a time, beat in the remaining 2 tablespoons of sugar.
13Continue beating until the egg whites are stiff but not dry.
14Using a large rubber spatula, gently fold the beaten egg whites into the chocolate mixture in 3 additions.
15Do not overmix.
16Pour the batter into the prepared pan.
17Bake until the cake is puffed and a tester inserted into the center comes out with moist crumbs attached, about 30 minutes.
18Transfer the pan to a wire rack and cool for 10 minutes.
19Using a small sharp knife, cut around the sides of the cake to loosen it.
20Release the panside.
21Invert the cake onto a wire rack.
22Peel off the parchment paper and cool the cake completely.
23Wrap in plastic and refrigerate overnight.
24Make the chocolate glaze.
25Place the chocolate in a medium bowl.
26In a small saucepan, bring the heavy cream to a gentle boil.
27Using a wire whisk, stir in the honey.
28Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate.
29Whisk the mixture until smooth.
30Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes or until slightly thickened.
31Assemble the cake.
32Remove the cake from the refrigerator and remove the plastic wrap from the cake.
33Place the cake on a wire rack set over a baking sheet.
34Using a metal spatula, spread the raspberry preserves evenly over the top and sides of the cake.
35Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula.
36Drizzle the top of the glazed cake with the melted milk chocolate.
37Serve the cake immediately, or refrigerate.
38Bring the cake to room temperature before serving.