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1
Preheat the oven to 350.
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2
Butter a 9-inch springform pan and line the bottom with wax paper.
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3
Butter the paper, then dust the pan with flour, tapping out any excess.
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4
In a large saucepan, melt the chopped chocolate with the butter over moderately low heat.
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5
Add the cocoa powder and stir until smooth.
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6
In a medium bowl, using an electric mixer, beat the egg yolks with 2/3 cup of the sugar until pale and light, about 3 minutes.
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7
In a large bowl, using clean beaters, beat the egg whites until soft peaks form.
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8
Gradually add the remaining 2/3 cup of sugar and beat until the whites are firm and glossy.
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9
Fold the chocolate into the egg yolk mixture until barely combined.
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10
Fold in the egg whites just until no white streaks remain.
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11
Spoon 2 cups of the batter into a medium bowl and refrigerate.
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12
Scrape the remaining batter into the prepared pan and smooth the top with a spatula.
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13
Bake for 45 minutes, or until the cake is puffed and a toothpick inserted in the center comes out clean.
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14
Cool the cake completely on a wire rack.
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15
Remove the side from the springform pan and spread the reserved cake batter over the top of the cake, leaving a 1-inch border around the edge.
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16
Refrigerate the cake for at least 1 hour.
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17
Preheat the oven to 425.
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18
Bake the cake for 10 minutes, or until a thin crust forms on top and the batter is soft and creamy beneath the crust.
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19
Let the cake cool for 10 minutes, then cut into wedges and serve warm with the Hazelnut Ice Cream.
