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1
Butter the bottom only of a round 8 inch pan.
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2
Set oven rack in center of the oven and preheat the oven to 350 degrees.
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3
With electric beaters, slowly beat sugar and yolks for 3 to 4 minutes.
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4
It is important to dissolve the sugar completely.
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5
Melt the butter and cool.
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6
In the top of a double boiler over barely simmering water, melt the chocolate (or microwave, uncovered, on Medium, stirring every 20 to 30 seconds after the first 2 1/2 minutes, until only a small solid chunk of remains).
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7
Remove from heat and stir until smooth and cooled.
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8
Cream the melted butter into the yolk-sugar mixture.
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9
Then stir in the melted chocolate.
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10
Beat the egg whites to soft peaks.
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11
With a big rubber spatula, fold 1/4 of the whites into the chocolate batter, then gently fold in the remaining whites, using wide strokes, until no white lumps remain.
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12
Put 2/3 of the batter into the buttered pan and bake for 15 to 20 minutes.
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13
Refridgerate the remaining batter.
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14
Remove cake from oven and cool in pan 5 minutes.
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15
Run a knife around the edge of the cake to loosen.
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16
Invert onto platter or cake pedestal.
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17
Frost with remaining batter by spreading most of it evenly all over the cake, then you can pipe decorations around rim and top (you can use a ziplock baggie,fill,then snip off a corner of bag to use as a decorators bag).
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18
Sprinkle all over with shaved chocolate.
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19
To Cut: Cut into wedges, using a knife dipped into hot water, then wiped dry.
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20
12-16 servings.
