This serves so many because it so rich you shouldn't eat more than a small
8 ounces best-quality semisweet chocolate (such as Callebaut or Valrhona)
8 large eggs
1/4 cup confectioners' sugar plus 2 tablespoons for dusting
Heat oven to 350 degrees F. Lightly coat sides of an 8 1/2-inch springform pan
with nonstick vegetable spray (or rub with vegetable oil) and line bottom with wax
Melt chocolate in a double boiler or in a metal bowl set over a saucepan of simmering
water, stirring until smooth. Remove from heat and keep chocolate warm over the
Separate egg whites from yolks while eggs are cold from the refrigerator. Then
allow them to come to room temperature.
Whisk yolks until thick and pale yellow,
about 2 minutes with a standing mixer or 4 minutes with a hand held. (Do not beat
to ribbon stage.)
Fold chocolate into yolks.
Using thoroughly cleaned beaters, beat whites with 1/4 cup sugar and a pinch
of salt, until they just hold soft peaks. Fold one-fourth of whites into chocolate
mixture to lighten, then fold in remaining whites gently but thoroughly.
Pour batter into pan and bake in middle of oven, 25 to 30 minutes, just until
cake is almost set but still trembles slightly in center when shaking gently. Do
not cook it beyond this stage, or you won't get a mousse-like center.
on a rack (it will settle as it cools) and chill (still in pan), covered at least
Let cake stand at room temperature for 30 minutes before serving.
Run a small, thin-bladed knife between side of pan and cake.
Open springform and remove side of pan from cake.
Dust with confectioners' sugar.
Posted by warden2three at Recipe Goldmine April 29, 2001.