Preparation time: 30 minutes
Yield: 8 servings
Cooking time: 50-60 minutes
This recipe was developed by chef John Terczak in 1982 at Gordon restaurant.
7 tablespoons unsalted butter
9 ounces semisweet chocolate, finely chopped
7 large eggs, separated
1/3 cup sugar
Whipped cream for garnish
Generously coat an 8- by 3-inch round cake pan or springform pan with 1 tablespoon of the butter. Dust pan with flour; refrigerate.
Put chocolate and remaining butter into top of double boiler set over simmering water. Cook and stir until well-mixed and melted.
Mix egg yolks in small bowl; add a little of the warm chocolate; stir well. Pour mixture into remaining chocolate and stir well; set aside, uncovered, in warm place.
Heat oven to 250 degrees. Beat egg whites and salt in large bowl of electric mixer until soft peaks form. Beat in sugar, 1 teaspoon at a time, until stiff and glossy, but not dry. Pour chocolate mixture over egg whites; fold together carefully but thoroughly. Spoon batter into pan.
Bake until center is set but still wiggles slightly, 50 to 60 minutes. Cool on wire rack 10 minutes. As it begins to cool, cake will pull away from side of pan. Remove sides of springform; if using cake pan, invert cake onto serving plate. Cool completely. Refrigerate until ready to serve. Serve with whipped cream.