-
1
Preheat oven to 300 degrees.
-
2
Prepare an 8-to-10-inch springform pan by first greasing with 2 tablespoons of the butter, then lining with baking paper.
-
3
(The parchment should be on the bottom only in the form of a round disk that covers the base.
-
4
The butter helps to hold it in place.
-
5
).
-
6
Place the chocolate pieces into a double boiler and melt the chocolate.
-
7
Beat the remaining 2 tablespoons of butter, sugar, and egg yolks with an electric mixer for a few minutes, or until pale in color.
-
8
Add this mixture to the just-melted chocolate; mix gently and set aside.
-
9
Beat the egg whites until stiff peaks form.
-
10
Add about a quarter of the beaten egg whites into the melted chocolate base.
-
11
Gently fold to combine, and then continue to fold in the remaining whites.
-
12
Pour two-thirds of this mixture into the cake pan.
-
13
(Put the remaining mixture in the fridge, covered with plastic film.)
-
14
Bake the cake for 40 to 50 minutes; when the cake feels firm and springy, remove from the oven.
-
15
Slide a knife around the outside, then remove the springform tin, turning it out upside down onto a serving platter while its still hot.
-
16
Allow the chocolate cake to cool for a least one hour.
-
17
The center should fall inches Fill this space with the cold remaining mixture, dust with cocoa or chocolate, and serve with whipped cream.
