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1
Lightly coat the insides of 3 x 9 x 1 1/2-inch cake pans with melted butter.
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2
Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter.
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3
Set aside.
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4
Preheat the oven to 325F (160C)ahrenheit.
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5
Heat 1 inch of water in the bottom half of a double boiler over medium heat.
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6
Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler.
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7
Tightly cover the top with film wrap.
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8
Allow to heat for 10 to 12 minutes.
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9
Remove from the heat, stir until smooth, and hold at room temperature.
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10
Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle.
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11
Beat on high until slightly thickened and lemon-colored, about 4 minutes.
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12
Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
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13
While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff, but not dry, about 3 to 4 minutes.
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14
Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture.
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15
Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites.
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16
Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes.
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17
Remove the cakes from the oven and allow to cool in the pans for 15 minutes.
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18
(During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.)
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19
Invert the cakes onto cake circles, remove the parchment paper, and refrigerate for 30 minutes.
