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1
Preheat the oven to 350F (175C).
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2
Butter the bottom and sides of a 9-inch (23-cm) square cake pan, dust it with a bit of cocoa powder, then tap out any excess.
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3
Line the bottom of the pan with parchment paper.
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4
In a large heatproof bowl, combine the butter and both chocolates.
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5
Set the bowl over a pan of simmering water, stirring occasionally until the mixture is melted and smooth.
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6
Remove the bowl from the heat.
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7
In a stand mixer fitted with the whip attachment, whisk together the egg yolks and 1/2 cup (100 g) granulated sugar on high speed until the mixture leaves a defined ribbon on the surface when you lift the beater, about 5 minutes.
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8
Fold in the melted chocolate mixture until fully incorporated.
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9
In a clean, dry bowl and with a clean whip attachment, whisk the egg whites and salt on low speed until they form soft, wet peaks.
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10
Gradually beat in the remaining 1/2 cup (100 g) granulated sugar and continue whisking at high speed until the whites hold stiff peaks.
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11
Fold the egg whites into the chocolate mixture just until there are no visible streaks of egg whites.
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12
Dont overfold.
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13
Scrape the batter into the prepared cake pan and gently smooth the top.
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14
Bake until just barely set in the center (it should still feel jiggly), about 35 minutes.
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15
The cake will rise as it bakes and form a slightly crackly top.
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16
Let cool about 15 minutes.
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17
Run a knife around the sides of the cake to help loosen it from the pan.
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18
Invert the cake onto a plate, peel off the parchment paper, and re-invert it onto a large platter or cutting board.
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19
Let cool completely.
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20
Dust the top of the cake with powdered sugar and cut the cake into squares.
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21
Dip a fork in melted chocolate and wave it back and forth over the cake, creating an abstract design on top.
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22
Serve each slab in a pool of creme anglaise (page 237).
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23
If you like, a handful of raspberries or a few Candied Cherries (page 250) are delicious alongside.
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24
This cake is best served the day its made.
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25
Leftover bits of Chocolate Pave are wonderful crumbled into just-churned ice cream, especially Caramel Ice Cream (page 144).
