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1
Preheat the oven to 375.
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2
Butter and flour a baking sheet.
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3
Butter the insides of 6 metal rings that measure 3 inches wide and 2 inches high (see Note).
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4
Dip the rings in flour and set them on the prepared baking sheet.
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5
In a medium bowl set over a saucepan of barely simmering water, melt the chocolate and butter, stirring occasionally, until smooth, about 5 minutes.
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6
Let cool slightly.
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7
In another bowl, lightly beat the egg yolks.
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8
Using a rubber spatula, stir in the chocolate until blended.
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9
In a large bowl, using an electric mixer, beat the egg whites until soft peaks form.
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10
Gradually beat in the granulated sugar until the whites are firm and glossy.
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11
Gently fold the chocolate mixture into the whites just until no white streaks remain.
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12
Cover and refrigerate for 4 hours.
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13
Spoon the mixture into the prepared rings and bake for about 18 minutes until the tops are firm and a knife inserted between the inside of a ring and the cake comes out clean.
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14
Using a wide metal spatula, transfer the tortes to individual plates and remove the rings.
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15
The tortes will sink slightly and crack.
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16
Sift the confectioners' sugar over the tops and serve at once with whipped cream.
