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1
Adjust oven rack one-third up from the bottom of the oven; preheat oven to 350u00b0.
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2
Line a 9-inch square cake pan as follows: invert pan; tear off a 12-inch square of foil and center it over the inverted pan, fold down the sides and corners, remove the foil and turn the pan right side up.
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3
Place the foil in the pan; in order not to tear it, us a pot holder or towel; smooth the foil into place.
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4
Lightly butter the bottom and sides, using soft or melted butter and a pastry brush; set aside.
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5
Place the chocolate in the top of a small double boiler over hot water on low heat.
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6
Cover until partially melted, then uncover and stir occasionally until completely melted.
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7
Remove the top of the double boiler and set aside, uncovered, to cool slightly.
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8
In a small bowl or an electric mixer beat the yolks until they are pale lemon-colored; set aside.
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9
Put the butter in a large bowl of the electric mixer; add 1 3/4 cup sugar and beat well.
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10
Add the egg yolks and beat to mix; then add the chocolate and beat to mix again.
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11
On low speed gradually add the flour and beat, scraping the bowl with a rubber spatula, and beating only until thoroughly incorporated; remove from the mixer.
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12
Now you need a clean, small mixer bowl and clean beaters.
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13
Place the egg whites in the bowl; add in the salt; beat until the whites thicken so they barely hold a soft shape.
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14
Decrease the speed to moderate and gradually add the remaining 1/4 cup sugar.
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15
Increase speed to high again and beat only until the whites hold a definite shape but not until they are stiff or dry.
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16
The chocolate mixture will be quite stiff.
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17
First stir in about half a cup of the beaten whites; then fold in half of the remaining whites (do not be too thorough) and then fold in the remaining whites.
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18
The chocolate mixture will seem too stiff, but don't worry-first continue to fold until the whites disappear.
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19
Turn into the prepared pan; smooth the top as well as you can (the mixture does not run as it bakes).
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20
Place the pan in a large shallow pan and pour hot (not boiling) water in the the large pan to about half the depth of the cake pan.
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21
Bake for 50 minutes (no test for doneness).
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22
Remove the cake pan from the hot water and let stand until completely cool.
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23
Cover with a rack, invert, remove the pan and foil lining, and then transfer the cake, upside down, to a board, flat platter, or cookie sheet (the cake will be 1 1/4 inches high).
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24
Wrap in plastic wrap and refrigerate for a day or two; bring to room temperature before glazing.
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25
Make glaze: in a small saucepan, stir the cocoa, sugar, and water to blend.
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26
Place over medium heat and cook, stirring, until the mixture comes to a boil; let boil slowly, still stirring, for 1 minute.
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27
Add the chocolate and stir until it melts.
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28
Remove pan from heat and add in the butter, one piece at a time, stirring until smooth after each addition.
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29
Add in the oil and stir until completely blended.
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30
Now, immediately, while the glaze is hot, pour it onto the top of the cake.
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31
With a long, narrow metal spatula spread it over the top only (if a bit runs down on the sides just leave it).
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32
Let stand at room temperature for at least several hours (if the cake is refrigerated the glaze will become dull).
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33
With a long, thin, sharp knife, first trim a thin slice from each of the four sides so they will look the same as the cut interior sides; if necessary, wipe the blade after making each cut.
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34
Then cut into 16 squares.
