Butter | 6 tablespoons |
Semisweet Chocolate, Finely Chopped | 8 ounces |
Eggs, Separated | 6 |
Granulated Sugar | 1/2 cup |
Salt | 1/2 teaspoon |
Confectioners' Sugar, For Dusting | 1 tablespoon |
Sweetened Whipped Cream, For Serving | 4 tablespoons |
Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch spring form pan.
Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted.
Add salt.Let cool slightly. Whisk in egg yolks. In a large bowl, beat egg whites until soft peaks form.
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 the prepared pan, and smooth the top with a rubber spatula.
Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes.
Cool completely on a wire rack; remove sides of pan.
Serve at room temperature, dusted with confectioners' sugar. Serve with whipped cream or ice cream, if desired