12 oz Bittersweet chocolate
6 oz Butter
1 1/2 oz Cocoa
10 lg Eggs — separate out yolks
4 1/2 oz Granulated sugar
1 Sheet parchment paper
Preheat your oven to 350 degrees.
Butter and cut parchment paper to fit a 10-inch cake pan that has straight
sides. Take a 4-inch piece of parchment and wrap it around the inside of
the pan, forming a collar. Butter and flour the pan.
Melt the chocolate and butter together, then add the cocoa. Set aside.
Whip whites and 4-1/2 ounces of sugar until it peaks easily. Add egg yolks
to the chocolate mixture and then gently fold in the egg white mixture.
Pour mixture into the baking pan and bake in center of oven at 350 degrees
for 40-45 minutes. Center should be slightly wet.
Take out of oven and remove parchment and invert onto a plate or 10-inch
cakeround.
Let cool before cutting. Do not refrigerate.
NOTE: Parchment paper can be purchased at gourmet shops and at some
hardware stores.
Yields
8 Servings