8 oz Semisweet or bittersweet
-chocolate
4 oz Plus 1 teaspoon unsalted
-butter
5 Eggs; separated
1 c Granulated sugar
Powdered sugar for garnish
Melt butter an chocolate together. Let cool.
Preheat oven to 350 degrees and flour an 8-inch spring form pan or spray
with Pam.
Beat egg yolks with 1/2 cup granulates sugar using mixer with whisk
attachment, beat until light and fluffy. Beat in melted chocolate mixture.
Transfer mixture to another bowl.
Clean out mixer bowl and whish egg whites until foamy, then gradually add
1/2 cup sugar, beating to form soft peaks. in 2 or 3 additions, fold egg
whites into chocolate mixture.
Pour mixture into prepared pan and bake 45 – 50 minutes with a shallow pan
of water placed on the lowest rack in the oven. When done, cake will be
firm to touch and the top covered with cracks.
Cool on rack 10 to 20 minutes. Cake will deflate. Invert onto serving
plate, sprinkle top with sifted powdered sugar. Serve warm or at room
temperature.
Yields
1 Servings