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to remove and discard any excess flour. Place the
parchment circle on the bottom of the pan and butter
and flour it as well.
Melt the chocolate and butter together in a double boiler
and reserve.
Separate the eggs into two mixing bowls, adding the
extra whites to the bowl of whites. Add
3
⁄4 cup of sugar to
the bowl of yolks. Using an electric mixer, mix the yolks
and sugar until mixture is pale and thick, about 3 to 4
minutes. Whisk chocolate into yolks and sugar.
Beat the egg whites until soft peaks form, about 3
minutes; add remaining
1
⁄2 cup of sugar and continue
beating until whites are stiff but not dry, about 2 to 3
more minutes. Fold
3
⁄4 of the whites into the chocolate-
yolk mixture in 3 additions using a large rubber spatula.
Be sure to scrape the bottom and sides of the bowl as
you fold the two together. Sift the flour into the mixture
and gently fold in with spatula. Finally, gently fold in the
remaining egg whites.
Pour batter into prepared cake pan and bake for about
25 to 30 minutes, until cake has puffed and appears dry
but is still soft to the touch.
Turn cake out onto serving plate and remove pan.
Sprinkle the top with confectioners’ sugar. Serve
immediately.
Nutritional information per slice:
Calories 195 (42% from fat) • carb. 25g • pro. 5g • fat 10g
sat. fat 5g • chol. 123mg • sod. 43mg • calc. 22mg