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1
Coat a 12x16-inch rimmed baking sheet or a 9-inch round cake pan with cooking spray.
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2
Line with parchment; coat with cooking spray.
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3
Dust with flour, tapping out excess.
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4
Stir together flour and salt into a medium bowl; set aside.
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5
Preheat oven to 450F for sheet cake or 400F for round cake, with rack in lower third.
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6
Put egg, egg yolks and granulated sugar in the heatproof bowl of an electric mixer.
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7
Set over a pan of simmering water; whisk until sugar has dissolved and mixture is warm to the touch.
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8
Return bowl to mixer fitted with the whisk attachment.
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9
Beat on medium-high speed for 2 minutes.
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10
Raise speed to high.
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11
Beat until mixture is pale and thick, about 4 minutes.
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12
Remove bowl from mixer.
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13
Sift flour mixture over the top; using a large rubber spatula, carefully fold into egg mixture, cutting through middle and lifting gently over sides.
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14
When almost incorporated, pour melted butter down side of bowl; gently fold to incorporated completely.
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15
Spread batter evenly in sheet pr pan with a large offset spatula.
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16
Bake until golden brown and springy to the touch, about 6 minutes for 12x16-inch cake and 15 minutes for 9-inch round cake.
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17
For the 12x16 -inch cake: Run a small knife around side of sheet; invert onto a wire rack.
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18
Remove parchment, For the roll, transfer cake to a dish towel dusted with confectioners' sugar, and roll up starting at a short end for the torte, reinvert cake onto the rack.
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19
Let cool completely.
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20
For the 9-inch round cake: Let cool in pan on a wire rack for 15 minutes; run a small knife around sides of pan.
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21
Invert onto rack; remove parchment, and reinvert onto rack.
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22
Let cool completely.
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23
Shave Chocolate for the decoration.
