-
1
Position rack in center of oven and preheat to 350F (180C).
-
2
Grease an 8 inch springform pan.
-
3
Line base of pan with parchment paper or foil; grease paper or foil.
-
4
Flour side of pan and lined base, tapping to remove excess.
-
5
Melt chocolate in a double boiler or large heatproof bowl over hot but not simmering water over low heat, stirring occasionally.
-
6
Stir until smooth.
-
7
Add butter; stir until blended in.
-
8
Remove from pan of water; cool to body temperature.
-
9
Sift flour and baking powder into a small bowl.
-
10
Beat egg yolks lightly in a large bow.
-
11
Beat in 6 tablespoons of the sugar; continue beating at high speed about 5 minutes or until mixture is pale and very thick.
-
12
Stir in melted chocolate mixture and vanilla.
-
13
In a large bowl beat egg whites using dry beaters at medium speed until soft peaks form.
-
14
Gradually beat in remaining sugar; continue beating at high speed until whites are stiff and shiny but not dry.
-
15
Gently fold about 13 of whites into chocolate mixture until nearly incorporated.
-
16
Fold in remaining whites in 2 batches.
-
17
Continue folding lightly but quickly, just until mixture is blended.
-
18
Gently spoon 2 cups of the mixture into a small bowl.
-
19
Cover and refrigerate.
-
20
This will be used for frosting.
-
21
Sprinkle flour mixture over remaining chocolate mixture; fold in gently, just until batter is blended.
-
22
Transfer batter to prepared pan; spread evenly.
-
23
Bake 30 to 35 minutes or until a cake tester inserted in center of cake comes out clean.
-
24
Cool in pan on a rack 10 minutes.
-
25
Run a thin-bladed flexible knife around side of cake.
-
26
Gently release spring and remove side of pan.
-
27
Let cake cool until it is lukewarm; cake will settle slightly in center.
-
28
Invert cake onto another rack; remove base of pan.
-
29
Carefully peel off paper or foil; cool cake completely.
-
30
Let frosting mixture stand at room temperature for about 1 hour or until it is easy to spread.
-
31
Turn cake onto another rack, then onto a platter so that the smooth side of the cake is facing up.
-
32
Using a long metal spatula, spread frosting evenly on side and top of cake; swirl top.
-
33
Refrigerate at least 2 hours before serving.
-
34
Cake can be kept, covered with a cake cover or large bowl, up to 4 days in the refrigerator.
-
35
Serve at cool room temperature.
