Flourless Chocolate Cake With Halvah Honey Sauce

• Butter and flour for pan
• 1/2 cup (1 stick) unsalted butter
• 8 ounces bittersweet chocolate, chopped
• 1 tablespoon brandy or rum
• 6 large eggs, separated
• 1/2 cup plus 2 tablespoons sugar
• Pinch of salt
• Halvah honey sauce for serving (see recipe)

1. Heat oven to 350 degrees.
2. Grease and flour a 9-inch springform pan, line it with parchment paper, and grease and flour parchment.
3. In a saucepan over medium-low heat, melt 1/2 cup butter, then add chocolate.
4. Melt, stirring frequently, until just smooth.
5. Remove from heat, whisk in brandy or rum, and let cool.
6. In a large bowl, whisk egg yolks with 1/2 cup sugar and the salt, then whisk in cooled chocolate mixture.
7. In an electric mixer on medium speed, beat egg whites to soft peaks.
8. Gradually add remaining 2 tablespoons sugar, and beat to stiff peaks.
9. Stir a little of the whites into chocolate mixture to lighten it, then gently fold all the whites into chocolate.
10. Scrape batter into prepared pan, and bake until cake springs back when gently touched in center and a toothpick inserted in center comes out with some crumbs attached, about 35 minutes.
11. Transfer to a wire rack, and let cool for 20 minutes, then turn cake out onto rack, and cool completely.
12. Wrap well, and refrigerate for at least 3 hours or overnight to firm texture.
13. Serve with halvah sauce.

butter, butter, bittersweet chocolate, brandy, eggs, sugar, salt, honey sauce

Taken from cooking.nytimes.com/recipes/9385 (may not work)