Categories: Cakes 
      Yield: 8 servings 
  
     10 oz Chocolate, bittersweet 
           -finely chopped,about 2 cups 
    1/2 c  Butter, unsalted; cut into 
           -chunks 
      6 ea Eggs; separated 
      1 c  Sugar 
           Icing sugar; sifted 
  
  Butter an 8 inch springform pan, line with parchment paper, then butter 
  paper and dust lightly with flour. To prevent leaking, line outside of pan 
  with double thickness of heavy duty aluminium foil. Melt chocolate and 
  butter, stirring occasionally, in top of double boiler set over simmering 
  water. Cool slightly. Meanwhile, using electric beater, in a large bowl, 
  beat egg yolks with 3/4 cup sugar on high until very light and lemon 
  coloured, about 5 minutes; scrape down sides occasionally. Beat in melted 
  chocolate mixture until well blended. In separate bowl, beat egg whites 
  until frothy. Gradually beat remaining sugar; continue to beat whites until 
  stiff. Gently fold in remaining egg whites. Pour batter into prepared pan. 
  Place springform pan in larger pan filled with hot water, coming halfway up 
  sides of springform pan. Bake on lower half of preheated 375F oven for 15 
  minutes. Reduce heat to 275F and bake 30 minutes. Turn off heat, prop door 
  open slightly and leave cake in oven for 40 minutes. Remove pan from water; 
  let cake cool completely in pan. Refrigerate overnight until cake sets. 
  Carefully remove from pan and invert onto serving platter. Bring to room 
  temperature before serving. Dust with icing sugar. Slice and serve with 
  creme anglaise or whipped cream. SERVES: 8-10