(makes one 8 inch cake)
preheat oven to 325°F
In a heat-proof bowl:
1 lb of dark chocolate, cut into cubes, or semi sweet chips
1¼ sticks of unsalted butter, cut into about 10 pieces
Set bowl over a small sauce pan of just simmering water and stir until melted.
Remove from heat.
Whisk in 5 large egg yolks
In your stand mixer or a bowl with a hand mixer, beat 5 large egg whites and ¼ tsp cream of tartar
and gradually add 1 Tbsp sugar beating until soft peaks form.
With a rubber scraper, fold half of the egg whites into the chocolate mixture, then the other half.
Scrape into a greased and wax paper lined 8 x 2 inch round pan (not springform)
Set the pan in a large shallow baking dish or roasting pan, set the baking dish in the oven and pour boiling water into the baking dish (not the chocolate cake pan) until water is halfway up the sides of the chocolate cake pan. (This is called a waterbath, for those new to this).
Bake for 30 minutes. The cake will have a thin crust but still be gooey. Set the cake on a cooling rack and cool completely and then refrigerate for at least 4 hour, or overnight.
Slide a knife around the cake pan edges and invert onto a plate and remove wax paper.
You can use a doily or stencil and sprinkle with confectioners sugar if you want for decoration.
Remove from refrigerator one hour before serving.Slice into very small wedges, this is a rich dessert.
Everyone should have this in their kitchen..its the bible of cooking. I have about 10 favorite go-to recipe books, and this is the first one I always pick up to look up recipes. There are probably newer editions, any edition will do.