Ingredients:
7 ounces best bittersweet chocolate
1 cup unsalted butter
3/4 cup granulated sugar
5 eggs, whites and yolks separated
1 tablespoon pure vanilla extract
2 tablespoons unsweetened cocoa powder
1 pinch salt
Directions:
Preheat oven to 350 F.
Melt chocolate and cool.
Melt butter.
In a bowl, combine melted chocolate and butter.
Beat in the sugar and egg yolks.
Whisk in the vanilla, and cocoa powder and salt.
Beat egg whites until a soft to heavy peaks.
Fold in the stiffly beaten egg whites a little at a time.
Pour into a greased buttered 10 inch spring form pan.
Bake for 25 minutes.
Remove from oven.
Remove rim and press down while warm for a denser cake (I did not do this).
Serve warm or cold with some Devon pouring cream, or stencil a design with powdered sugar.
Servings: Serve
Time preparation: 10 min.
Time total: 35 min.