1/2 c Butter
8 Eggs; separated
1/2 c Sugar
1 ts Vanilla
Salt
12 oz Bittersweet chocolate
In heavy saucepan, melt broken chocolate with butter,
stirring constantly until smooth. (Or microwave on medium
for 2-1/2 to 3 minutes; stir until smooth.) Beat egg yolks
a few minutes with 2 Tbsp of the sugar and vanilla.
Remove melted chocolate from heat; using wire whip, quickly
stir in beaten egg yolks. Beat egg whites with salt,
gradually adding remaining sugar, beating until soft peaks
form. Place chocolate mixture into a large bowl with
beaten egg whites on top. Using wire whip carefully combine
the two mixtures. Do not overmix.
Cut parchment paper to fit bottom of a 9" spring form pan.
Butter bottom of pan and top of paper. Spread batter into
prepared pan. Bake on lower shelf of 350 oven for 30-35
minutes until cracked on top and a toothpick comes out
clean in center. Cool on wire rack. Cake will shrink down
as it cools. Remove pan and loosen cake from paper. Top
with either Dark Chocolate Glaze* or Whipped Cream Frosting
with Raspberry Sauce*.
For chocolate-glazed cake, trim top straight, and turn cake
upside down on a flat cake plate. For Whipped Cream
Frosting, place cake top side up.
