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1
Heat oven to 350 degrees.
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2
Cover the outside of a 9-inch springform pan with a double layer of foil.
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3
Using a microwave oven or double boiler, melt together chocolate and butter; set aside to cool.
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4
Using an electric mixer, whisk egg whites and salt until thick.
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5
Add 1/4 cup sugar, and continue to whisk until stiff and shiny but not dry; set aside.
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6
In another bowl, whisk together egg yolks and remaining 1/2 cup sugar until pale, frothy and increased in volume.
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7
Whisk in brandy, then fold in cooled chocolate mixture.
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8
Place a kettle of water over heat, and bring it to a boil.
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9
Fold about 1/2 cup whisked egg whites into the chocolate mixture to lighten it.
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10
Gently fold in remaining whites, being careful not to let the mixture deflate.
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11
Pour mixture into prepared springform pan, and place pan in a roasting pan.
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12
Add boiling water to roasting pan to come halfway up side of springform pan.
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13
Bake for 45 minutes; top of cake will be hard and inside will be gooey.
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14
Remove cake pan from water, and place on a rack to cool completely.
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15
Unwrap foil and remove side of springform pan.
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16
Place cake on a serving platter.
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17
Just before serving, dust top with confectioners' sugar passed through a sieve.
