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1
Preheat oven to 300 degrees.
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2
Remove the bottom of a 9 inch springform pan and cover with tin foil, wrapping foil around to the back (this will make it easier to remove cake from pan).
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3
Replace bottom of pan in springform.
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4
Grease and flour bottom and side of pan.
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5
In heavy 2-quart saucepan, combine semisweet and unsweetened chocolates and butter and melt over very low heat, stirring frequently until smooth.
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6
Pour into a large bowl and set aside.
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7
In another bowl with mixer at high speed beat egg yolks and sugar until very thick and lemon colored, about 5 minutes.
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8
Then add the egg yolk mixture to the chocolate mixture, stirring with rubber spatula until blended.
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9
In another bowl with clean beaters, beat a high speed the egg whites and cream of tartar until soft peaks form when beaters are lifted.
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10
With rubber spatula fold beaten egg whites into chocolate mixture, one third at a time, make sure you fold not stir.
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11
Pour batter into prepared pan, spread evenly.
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12
Bake for 35 minutes.
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13
DO NOT OVERBAKE Cake will firm up while standing and chilling, it is a truffle cake not a standard cake.
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14
Cool cake completely in pan on a cake rack.
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15
When cool refridgerate overnight in pan.
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16
In the morning to remove the cake from pan, run a hot knife, (run knife under hot water) around edge of cake, and unhook spring latch on side of pan and lift off side of pan.
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17
Invert cake onto cake plate, unwrap foil from bottom of pan and lift off bottom of pan.
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18
To decorate top of cake using a fine sieve, sprinkle with confectioners sugar, or I made a heart stencil with paper for valentines day and placed on top of cake to create a heart outline with the sugar.
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19
Refrigerate cake and remove 15 minutes before serving.
