7 tb Unsalted butter
9 oz Semisweet chocolate
; finely chopped 7 lg Eggs; separated
1/3 c Sugar
Whipped cream for garnish
minutes. Chilling time: Several hours or overnight. 1. Generously coat 8-inch round by 3-inch deep cake pan or
springform pan using 1 tablespoon of the butter. Dust pan with flour; refrigerate until needed. 2. Put chocolate and remaining 6 tablespoons butter into
top of double boiler set over simmering water.Cook and stir until well mixed and melted. 3. Mix egg yolks in small bowl; add a little of the warm
chocolate; stir well. Scrape mixture into remaining chocolate and stir well; then set aside in warm place, uncovered. 4. Heat oven to 250 degrees. Beat egg whites and salt in
large mixer bowl until soft peaks form. Beat in sugar, 1 teaspoon at a time, until stiff and glossy, but not dry. 5. Scrape chocolate mixture over egg whites; fold together
carefully but thoroughly. Spoon batter into pan. 6. Bake until center is set but still wiggles, 50 to 60
minutes. Cool on wire racks 10 minutes. As it begins to cool, cake will pull away from side of pan. Remove sides of springform or, if using ordinary cake pan, invert cake onto serving plate to cool. Cool completely. Refrigerate until cold. 7. Cut cake in wedges. Serve each wedge topped with a large
dollop of whipped cream. —–