Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 oz Chocolate, bittersweet
-finely chopped,about 2 cups
1/2 c Butter, unsalted; cut into
-chunks
6 ea Eggs; separated
1 c Sugar
Icing sugar; sifted

Butter an 8 inch springform pan, line with parchment paper, then
butter paper and dust lightly with flour. To prevent leaking, line
outside of pan with double thickness of heavy duty aluminium foil.
Melt chocolate and butter, stirring occasionally, in top of double
boiler set over simmering water. Cool slightly. Meanwhile, using
electric beater, in a large bowl, beat egg yolks with 3/4 cup sugar
on high until very light and lemon coloured, about 5 minutes; scrape
down sides occasionally. Beat in melted chocolate mixture until well
blended. In separate bowl, beat egg whites until frothy. Gradually
beat remaining sugar; continue to beat whites until stiff. Gently
fold in remaining egg whites. Pour batter into prepared pan. Place
springform pan in larger pan filled with hot water, coming halfway up
sides of springform pan. Bake on lower half of preheated 375F oven
for 15 minutes. Reduce heat to 275F and bake 30 minutes. Turn off
heat, prop door open slightly and leave cake in oven for 40 minutes.
Remove pan from water; let cake cool completely in pan. Refrigerate
overnight until cake sets. Carefully remove from pan and invert onto
serving platter. Bring to room temperature before serving. Dust with
icing sugar. Slice and serve with creme anglaise or whipped cream.
SERVES: 8-10

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