Yield: 1 Servings
|6½ ounce||Semisweet chocolate|
|2||Sticks unsalted butter less|
|2 tablespoons||Unsalted butter|
|⅔ cup||Egg whites|
|⅔ cup||Egg yolks|
Preheat oven to 325 degrees F Melt 2 tbls. of butter and brush inside of 2 round cake pans. put circle of parchment paper inside pan and brush that.
Melt chocolate and butter in double boiler. Put plastic wrap over top so no moisture will leak in. stir when melted and hold at room temperature
Beat sugar and egg yolks in bowl until lemon colored and thick whip egg whites until soft peaks form.
Mix chocolate and butter into egg yolk mixture. stir ¼ of egg whites into batter, then fold in rest.
Divide between 2 pans and bake until toothpick inserted comes out clean (30 mins. or so)
Cool 15 min in pans, then remove. layer with chocolate ganache or other filling. cake will flatten when cool.