restaurant Ingredients

• 8 oz bittersweet chocolate, chopped
• ½ cup unsalted butter
• ¾ cup granulated sugar
• 4 large eggs
• ¼ cup unsweetened cocoa powder
• ¼ tsp salt
• 1 tsp vanilla extract

list_alt Instructions

1. 1
   Preheat oven to 350°F. Butter an 8-inch round cake pan. Line the bottom with parchment paper, butter the paper, and dust the entire pan with cocoa powder, tapping out excess.
2. 2
   Melt chopped chocolate and butter together in a double boiler or in the microwave, stirring until smooth. Let cool slightly.
3. 3
   In a large bowl, whisk the egg yolks with ½ cup of the sugar until pale and thickened, about 2 minutes. Whisk in the melted chocolate mixture, cocoa powder, salt, and vanilla.
4. 4
   In a separate clean, dry bowl, beat the egg whites with an electric mixer on medium-high until foamy. Gradually add the remaining ¼ cup sugar and beat until stiff, glossy peaks form.
5. 5
   Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then fold in the remaining whites until just combined - be gentle to keep the air in.
6. 6
   Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, until the cake is puffed, the top is crackly, and a toothpick inserted near the center comes out with moist crumbs.
7. 7
   Let the cake cool completely in the pan on a wire rack. It will sink slightly in the center as it cools - this is normal.
8. 8
   Run a knife around the edge of the pan. Invert the cake onto a serving plate, peel off the parchment, and invert again so the crackly top is facing up.