10 oz Bittersweet chocolate
- (2 c); finely chopped
1/2 c Unsalted butter;
- cut into chunks
6 Eggs; separated
1 c Sugar
Icing sugar; sifted
Butter an 8" 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 375°F oven for 15 minutes. Reduce heat to 275°F
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.
