Ingredients

1 pound 70-75% chocolate, chopped

1 stick (½ cup) unsalted butter, plus more for pan

½ cup plus 2 tablespoons granulated sugar

8 eggs, yolks and whites separated

2 tablespoons confectioners’ sugar

Preparation

  1. Preheat oven to 350 degrees. Butter an 8-inch cake pan.

  2. Set a metal bowl over a pot to create a double boiler. Add enough water to pot to reach just below bottom of bowl. Heat water in double boiler to a steady simmer. Add chocolate and butter to bowl, stirring, until melted and combined. Remove from heat. Let cool 10 minutes.

  3. Add ½ cup sugar to yolks and use an electric mixer on medium to beat until fluffy. Stir in chocolate-butter mixture until combined.

  4. Add remaining sugar to egg whites and whip with an electric mixer on medium-high until soft peaks form.

  5. Fold whipped egg whites into chocolate batter and pour into buttered cake pan. Bake until set, 25 minutes. Let cool 10 minutes, then invert onto a plate and cool to room temperature. Sift confectioners’ sugar over cake before serving.