This is a very basic recipe, but there are a lot of steps. Click here for the video, enjoy!
12 ounce package of semisweet chocolate chips
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces (plus some for pan)
6 large eggs, separated
¾ cup sugar, divided
2 teaspoons vanilla extract
1 teaspoon salt
¼ cup unsweetened cocoa powder
Confectioner’s sugar for dusting
SpringForm pan, electric mixer, two large bowls, rubber spatula for folding, parchment paper
Heat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper.
In a heavy bottomed medium sized pan, stir chocolate and butter over low heat until melted and smooth. Remove from heat; set aside to cool to lukewarm.
In a large bowl, beat egg yolks and half of the sugar with an electric mixer until pale yellow and fluffy, about 3 minutes. Sift in cocoa powder; fold in melted chocolate mixture, then fold in vanilla extract and salt. Set aside.
Meanwhile, in a second large bowl, whip the egg whites with an electric mixer. Make sure the beaters are clean and dry. When soft peaks form, slowly add the remaining sugar and continue to beat until medium peaks form. Stir ¼ of the egg whites into the chocolate mixture, then gently fold the remaining whites in two batches. Pour batter into prepared pan.
Bake cake until it has risen and the top cracks, about 45 minutes. A wooden skewer inserted into the center should come out with some moist crumbs attached. Cool cake in pan on rack.
With a small knife, loosen the sides of the cake then remove the springform ring. Using a plate, gently press down on the cake to even it out. Invert cake onto cake plate. Peel off parchment paper and dust with confectioner’s sugar. Delicious with seasonal fruit and a Moscato d’Asti.