Self

8 1/2 oz Bittersweet chocolate

-chopped 12 tb Unsalted butter,

-cut in pieces,softened 1/2 c Flour

1/4 ts Baking powder

6 Egg yolks

2/3 c Sugar

1 ts Pure vanilla extract

4 Egg whites

-at room temperature 1. Position rack in center of oven and preheat to 350 degrees. Grease an

8 inch springform pan. Line base of pan with parchment paper or foil;

grease paper or foil. Flour side of pan and lined base, tapping to remove excess. 2. Melt chocolate in a double boiler or large heatproof bowl over hot but

not simmering water over low heat, stirring occasionally. Stir until smooth. Add butter; stir until blended in. Remove from pan of water; cool to body temperature. 3. Sift flour and baking powder into a small bowl.

4. Beat egg yolks lightly in a large bow. Beat in 6 tablespoons of the

sugar; continue beating at high speed about 5 minutes or until mixture is pale and very thick. Stir in melted chocolate mixture and vanilla. 5. In a large bowl beat egg whites using dry beaters at medium speed

until soft peaks form. Gradually beat in remaining sugar; continue beating at high speed until whites are stiff and shiny but not dry. 6. Gently fold about 1/3 of whites into chocolate mixture until nearly

incorporated. Fold in remaining whites in 2 batches. Continue folding lightly but quickly, just until mixture is blended. 7. Gently spoon 2 cups of the mixture into a small bowl. Cover and

refrigerate. This will be used for frosting. 8. Sprinkle flour mixture over remaining chocolate mixture; fold in

gently, just until batter is blended. 9. Transfer batter to prepared pan; spread evenly.

Bake 30 to 35 minutes or until a cake tester inserted in center of cake comes out clean. 10. Cool in pan on a rack 10 minutes. Run a thin-bladed flexible knife

around side of cake. Gently release spring and remove side of pan. Let cake cool until it is lukewarm; cake will settle slightly in center. Invert cake onto another rack; remove base of pan. Carefully peel off paper or foil; cool cake completely. 11. Let frosting mixture stand at room temperature for about 1 hour or

until it is easy to spread. 12. Turn cake onto another rack, then onto a platter so that the smooth

side of the cake is facing up. Using a long metal spatula, spread frosting evenly on side and top of cake; swirl top. Refrigerate at least 2 hours before serving. Cake can be kept, covered with a cake cover or large bowl, up to 4 days in the refrigerator. Serve at cool room temperature.
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