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  • 1 lb bittersweet Chocolate chopped into small pieces

  • 1 stick unsalted butter

  • 9 large Eggs separated

  • 0.75 cup granulated Sugar plus 1 tablespoon

  • 2 cups heavy Cream cold

  • Confectioners' Sugar for dusting


  • 1.

    Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.

  • 2.

    Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate - then whisk in the rest of the chocolate mixture.

  • 3.

    Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then remove sides of pan.

  • 4.

    While the cake is cooking, whip the cream until it becomes light and fluffy.

  • 5.

    Serve at room temperature dusted with confectioners' sugar and topped with whipped cream.

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