I made this cake for Valentines Day and it was quite delicious. Its very moist and rich and very grown up. I served it with a homemade butterscotch sauce, but any store bought caramel sauce would work as well.
6 Tbsp unsalted butter, plus more for greasing the pan
8 ounces of semisweet chocolate, chopped
6 large eggs, separated
1/2 cup granulated sugar
confectioners' sugar, for dusting (optional)
Preheat oven to 275 degrees. Line the bottom of a springform pan with parchment paper and butter the sides and parchment paper.
In a double boiler, melt butter and chocolate together. Once melted, remove from heat and cool.
Meanwhile, beat egg whites until soft peaks form. Once soft peaks form, gradually add in the sugar and beat until you see glossy, stiff peaks.
Once chocolate is cooled, whisk in the egg yolks. Transfer chocolate mixture to a large bowl and whisk in 1/4 of the egg whites into the chocolate before folding in the remaining egg whites. Be sure to fold them in well as to not have pockets of egg whites.
Pour batter into the greased pan, smooth the top and bake for 35-40 minutes, or until set. Cool completely before removing the sides of the pan and serve with sauce of your choice.
This little guy wanted to help so he held the measuring cup.