Ingredients:
5 large eggs
1/2 cup (130 g) of sugar
10 oz (280 g) dark chocolate (bittersweet)
2 Tbs (30 g) sweet cream butter
A dash of salt
Directions:
Separate the white from the egg yolks ,
Using the kitchenAid with the whip attachment in place (or a fork!), beat the egg yolks with the sugar until lemon colored (about 2 minutes),
In a separate bowl, beat the egg whites with salt until firm and glossy forming peaks,
Melt chocolate with the sweet cream butter in the microwave at low to medium setting and let cool,
Mix egg yolks/sugar preparation with the melted chocolate/butter preparation,
Fold carefully with a spatula the beaten egg whites into chocolate mixture,
Line up with buttered parchment paper the bottom of a 9" cake pan (25 cm) et pour the mixture into it,
Bake in the preheated oven for 35 minutes at 350° F (180° C),
Remove the cake over a rack then invert again to have the top of the cake on top and let cool before serving,
Bon appétit !
