Ingredients:
Serves: 6 to 8 servings
1 pound bittersweet chocolate, chopped
1 stick unsalted butter, cut into pieces
9 large eggs, separated
3/4 cup granulated sugar
1T. vanilla extract, or any other flavoring desired (amaretto, Kahlua,etc.)
Directions:
Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.
Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over simmering water until melted. Meanwhile, whisk the egg yolks with the ½ c. sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate; then whisk in the rest of the chocolate mixture.
Beat the egg whites in a mixing bowl with remaining ¼ c.sugar (added gradually)until stiff peaks form and fold into the chocolate/egg mixture. Pour into the prepared pan (spray the bottom with nonstick spray) and bake until the cake is set, the top starts to crack, and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then unmold. Serve at room temperature with whipped cream, ice cream or a fruit coulis such as raspberry.
.