Ingredients
8 oz Belgian semi-sweet Chocolate (Callebaut)
2 oz unsweetened baking chocolate
10 oz(2 1/2 sticks) unsalted butter
6 egg yolks
1 C. sugar
1 t. vanilla
Large pinch salt
7 egg whites
1 t. cream of tartar
Preparation
Heat oven to 350 degrees. Butter and flour a 9x2" round cake pan, or springform pan. Melt chocolates and butter together over simmering water. Set aside to cool. Beat egg yolks with sugar until light and fluffy. Beat in melted chocolate, vanilla and salt. set aside. With clean beaters, beat egg whites and cream of tartar at slow speed until foamy. Increase beater speed, and beatuntil whites are stiff but not dry. Fold beaten whites into chocolate mixture. Pour 2/3 of batter into prepared pan, and bake 25-35 mins or until cake just tests clear with a toothpick. Do not overbake. Refrigerate reserved batter while cake cooks. When cake is done, loosen sides from pan but allow to cool in the pan. It will fall in the center as it cools. Turn cake out onto a rack. When fully cooled, ice with reserved batter( there will be just a thin coating).
