- 12 oz. Lindt Bittersweet chocolate
- 2/3 cup Unsalted butter (11 T)
- 3/4 cup Sugar
- 5 eggs, separated
- 1/3 cup flour
- 2 tsp. confectioner’s sugar for decoration (optional); misc. decorations (sugar roses, violets)
Preheat oven to 350F and butter a 9 1/2 inch springform pan or deep, nonstick cake pan.
Break up chocolate, cut butter into chunks. In a large, heavy saucepan set over low heat, melt chocolate, butter and sugar. Thoroughly blend. Let cool.
Separate the egg yolks and the egg whites into separate bowls. Whisk the egg whites until they form firm peaks but don’t overbeat.
Whisk the egg yolks and flour into the COOLED chocolate mixture. This will be a lumpy but will begin to look like cake batter.
Then, add one-third of the egg whites into the chocolate batter and mix. Gently fold in the remaining whites slowly and thoroughly, until no streaks of egg white remain.
Pour batter into a buttered 9-inch pan. Bake until the cake is firm and springy, 35-40 minutes.
Cool completely on a rack before releasing cake (Several Hours) and inverting it into a platter. sprinkle with confectioner's sugar and decorate. Don't overbake.
I recommend eating it with just a touch of homemade whipped cream.