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1
Heat oven to 350 degrees.
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2
Grease and flour a 9-inch springform pan, line it with parchment paper, and grease and flour parchment.
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3
In a saucepan over medium-low heat, melt 1/2 cup butter, then add chocolate.
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4
Melt, stirring frequently, until just smooth.
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5
Remove from heat, whisk in brandy or rum, and let cool.
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6
In a large bowl, whisk egg yolks with 1/2 cup sugar and the salt, then whisk in cooled chocolate mixture.
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7
In an electric mixer on medium speed, beat egg whites to soft peaks.
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8
Gradually add remaining 2 tablespoons sugar, and beat to stiff peaks.
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9
Stir a little of the whites into chocolate mixture to lighten it, then gently fold all the whites into chocolate.
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10
Scrape batter into prepared pan, and bake until cake springs back when gently touched in center and a toothpick inserted in center comes out with some crumbs attached, about 35 minutes.
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11
Transfer to a wire rack, and let cool for 20 minutes, then turn cake out onto rack, and cool completely.
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12
Wrap well, and refrigerate for at least 3 hours or overnight to firm texture.
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13
Serve with halvah sauce.
