Chocolate Souffle Cake

* Note: Use the best quality chocolate you can find. Heat oven to 300
degrees. Grease a 10-inch springform pan with one tablespoon butter,
and dust generously with granulated sugar. Melt chocolate and butter
over simmering water in a double boiler, until melted about 6 to 8
minutes. Remove from heat and set aside to cool. In an electric mixer
fitted with whisk attachment, whip the yolks and whole egg with 2/3
cup sugar on a high speed, until it is pale yellow and falls in a
thick ribbon when the beater is raised, about 5 minutes. Scrape down
the sides of the bowl once or twice during mixing. Set aside. In an
electric mixer, using a second whisk attachment and bowl, whip the
egg whites with remaining 1/3 cup sugar on high speed until thick and
foamy, about 3 to 4 minutes. Set aside. (The mixing bowl and whisk
attachment must be clean and free of grease.) While the whites are
beating, slowly add the cooled melted chocolate slowly to the yolk
mixture. temperatureer the whipped egg whites by mixing in a small
amount of the chocolate mixture, about 1/4 cup. Then gently fold the
whites into the chocolate yolk mixture, working quickly as to not
loose the volume of the whites; the mixture will have a slightly
marbleized appearance. Pour the batter into the prepared pan and
place on a parchment-lined baking sheet. Place in heated oven, and
bake for 50 to 60 minutes. Remove from oven and allow to cool in the
pan on a cooling rack. When completely cool, gently run a knife
around the edges of the pan and release spring. Dust with cocoa
powder or confectioners’ sugar before serving. Makes one 10-inch cake.