ingredients
Directions
Heat the oven to 375 degrees F. Line with parchment, grease, and flour an 8-inch/22 cm springform pan.
Melt the chocolate gently over a water bath, and then beat in the butter a piece at a time until smooth. In a separate bowl, beat the yolks with 1/2-cup sugar until thick, pale, and ribbony. In yet another bowl, beat the whites to soft peaks. Scatter over the remaining 1/2-cup sugar and beat to a stiff meringue.
Slowly whisk the chocolate mixture into the yolk mixture. Stir in a spoonful of beaten egg whites, then pour the chocolate mixture over the egg whites and gently fold together with a spatula. Pour the batter into the prepared pan and bake 50 minutes.
Remove from the oven. Run a knife around the outside edge, then let sit until cool. It will sink down and the top will crack, appealingly. We served this with vanilla whipped cream.
Melt the chocolate gently over a water bath, and then beat in the butter a piece at a time until smooth. In a separate bowl, beat the yolks with 1/2-cup sugar until thick, pale, and ribbony. In yet another bowl, beat the whites to soft peaks. Scatter over the remaining 1/2-cup sugar and beat to a stiff meringue.
Slowly whisk the chocolate mixture into the yolk mixture. Stir in a spoonful of beaten egg whites, then pour the chocolate mixture over the egg whites and gently fold together with a spatula. Pour the batter into the prepared pan and bake 50 minutes.
Remove from the oven. Run a knife around the outside edge, then let sit until cool. It will sink down and the top will crack, appealingly. We served this with vanilla whipped cream.
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