Gateau au Chocolat

Serves 10-12

3/4 c. superfine sugar, plus some for sprinkling
10 oz. semisweet chocolate, chopped
3/4 c. unsalted butter, cut into pieces
2 t. vanilla extract
5 eggs, separated
1/4 c. flour, sifted
pinch of salt
confectioner's sugar, for dusting

1. Preheat oven to 325 degrees. Generously butter a 9 1/2" springform pan, then sprinkle the pan with a little sugar and tap out the excess.

2. Set aside 3 T. of the sugar for the egg whites later. Place the chocolate, butter and remaining sugar in a heavy saucepan and cook over low heat until the chocolate and butter have melted and the sugar has dissolved. Remove the pan from the heat, stir in the vanilla extract and let the mixture cool slightly.

3. Beat the egg yolks into the chocolate mixture, beating each in well, then stir in the flour.

4. In a clean grease free bowl, using an electric mixer, beat the egg whites slowly until they are frothy. Increase the speed, add the salt and continue beating until soft peaks form. Sprinkle over the reserved sugar and beat until the whites are stiff and glossy. Beat one-third of the whites into the chocolate mixture, then fold in the remaining whites.

5. Carefully pour the mixture into the pan and tap the pan gently to release any air bubbles.

6. Bake the cake for about 35-45 minutes until well risen and the top springs back when touched lightly with a fingertip. (If the cake appears to rise unevenly, rotate after 20-25 minutes.) Transfer the cake to a wire rack, remove the side of the pan and let cool completely. Remove the pan base. Dust the cake with confectioner's sugar and transfer to a serving plate.