Flourless Chocolate Cake

From France: the beautiful cookbook.  This is a soft-textured cake, rather like a baked mousse.

7 oz. semisweet or bittersweet chocolate
7 oz. butter
1 c. sugar
4 eggs, separated

Preheat oven to 375°.  Butter an 8-in round cake pan.  Break the chocolate into small pieces and melt over hot water; add the butter and stir with a spatula until smooth.

Add half the sugar to the egg yolks and whisk until the mixture is pale in color.  Beat in the chocolate mixture.  Beat the egg whites into soft peaks.  Gradually add the remaining sugar, beating until the mixture is smooth and shiny.  Fold gently into the chocolate mixture with a rubber spatula.

Pour the batter into the prepared pan and bake for 40 minutes or until a tester inserted in the center comes out clean.  Let the cake rest at room temperature for 10 minutes before turning it out of the pan.  Serve warm, at room temperature, or chilled.


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