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1
Preheat the oven to 325F.
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2
Lightly oil a 10-inch round cake pan with canola oil spray.
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3
Place the butter and chocolate in a double boiler and melt over lightly simmering water, or microwave in a glass bowl for 2 minutes on medium setting.
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4
Stir well to melt the chocolate.
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5
In a separate bowl, whisk together the egg yolks, salt, 3/4 cup of the agave nectar, and the vanilla extract.
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6
Stir in melted chocolate.
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7
Set aside.
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8
With an electric mixer, beat the egg whites on medium speed until soft peaks form, about 1 to 2 minutes.
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9
Gradually drizzle in the remaining 1/4 cup agave nectar and continue to beat the egg whites until stiff and glossy, but not dry, approximately 1 to 2 minutes.
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10
Gently fold the egg whites into the chocolate mixture until no white streaks remain.
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11
Pour into the prepared pan and bake for about 1 hour and 15 minutes, until cake is set.
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12
Remove from the oven and turn out the cake onto a large plate.
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13
Carefully invert again onto a cooling rack so that the top side is up.
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14
Cool until just warm.
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15
Slide the cake onto a serving plate using 2 large spatulas.
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16
Serve warm with any combination of sauce, whipped cream, and ice cream.
