| | Directions |
- Grease a 9-inch spring form pan. Preheat the oven to 350 degrees.
- Melt chocolate and butter in a double boiler. Whisk in vanilla, salt, and 6 tbsp sugar. Whisk in yolks one at a time.
- Beat whites with a pinch of salt to soft peaks, then add remaining 6 tbsp sugar gradually, and continue to beat until whites hold stiff glossy peaks.
- Fold in egg whites gently and gradually. Pour batter into pan and gently spread evenly.
- Bake 30-40 minutes, or until a toothpick comes out mostly clean.
- Cool cake in pan for 10-15 minutes, then remove the sides of the pan. Remove pan bottom after cake has cooled completely and plate.
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Cook Time: 40 minutes
Servings: 12
|  | | Ingredients | | - | | 1 package bittersweet chocolate chips (I use Ghirardelli) - 12 oz. pkg. |
| - | | 3/4 cup butter |
| - | | 1 1/2 teaspoons vanilla |
| - | | 1/4 teaspoon salt |
| - | | 3/4 cup sugar - divided |
| - | | 5 large eggs at room temp, separated |
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