6 tablespoons unsalted butter
8 ounces bittersweet chocolate, chopped
6 large eggs, separated
1/2 cup granulated sugar
Preheat the oven to 275 degrees.
Butter and paper an 8-inch round baking pan.
Melt butter and chocolate in a double boiler.
Beat egg whites to soft peaks.
Gradually add granulated sugar, and continue beating until glossy stiff peaks form.
Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
Pour batter into bake for 45 minutes. Bake until the cake pulls away from the sides of the pan and is set in the center.
Cool cake on a rack 5 minutes and invert onto a serving plate.
Serving Size: 8
Preparation Time: 1 hour
Serve hot with whipped cream.