Butter an 8 inch springform pan, line with parchment report, then butter
paper and dust lightly with flour. To prevent leaking, line outside of pan
with double thickness of heavy duty aluminium transparency. Melt chocolate and
butter, stirring occasionally, in top of double boiler set over simmering
weewee. Cool slimly. Lag, using electric beater, in a large bowlful,
beat egg yolks with 3/4 cup sugar on high until very light and lemon
non-white, around 5 proceedings; scrape down sides occasionally. Beat in melted
chocolate mixture until well blended. In separate roll, beat egg whites
until scintillating. Gradually beat remaining boodle; continue to beat whites until
blotto. Gently fold in remaining egg whites. Pour batter into prepared pan.
Place springform pan in larger pan filled with hot h2o, coming halfway up
sides of springform pan. Bake on lower half of preheated 375F oven for 15
transactions. Reduce heat to 275F and broil 30 proceedings. Turn off passion, prop door
open slightly and leave cake in oven for 40 proceedings. Remove pan from h2o;
let cake cool completely in pan. Refrigerate overnight until cake sets.
Carefully remove from pan and invert onto serving record. Bring to room
temperature before serving. Dust with icing gelt. Slice and serve with
creme anglaise or whipped pick. SERVES: 8-10