An absolutely wonderful cake, most traditionally
served without icing. You might want to add
your favorite icing but not a real sweet one.
Ingredients:
12 ounces bittersweet chocolate, broken into pieces
2/3 cup unsalted butter
3/4 cup granulated sugar
5 large eggs, separated
About 2 teaspoons confectioner's sugar, for decoration
Directions:
Preheat oven to 350 degrees F.
Butter a 9 1/2-inch pan or deep, non-stick cake pan
Combine the chocolate, butter
and granulated sugar in the top of a
double boiler placed over simmering water.
Melt over medium heat, stirring until
the ingredients are thoroughly blended.
Set the mixture aside to cool.
Whisk the egg yolks into the chocolate.
Beat the egg whites in a large bowl
just until they form peaks; do not over-beat
Add one third of the egg whites
to the chocolate batter and mix vigorously.
Gently fold in the remaining whites.
Do this slowly and patiently.
Do not over mix, but be sure that the mixture
is well blended and that no streaks of whites remain
Pour the batter into the prepared pan.
Bake until the cake if firm and springy, 35-40 min
Cool on a rack for several hours before unmolding
The cake is traditionally served without icing.
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