Grandma Ruth'S Fudgy Chocolate Cake (That I Could Not Resist Altering)

• 12 ounces dark chocolate (I use70% but would have gone darker)d
• 5 tablespoons really strong chai tea (I used 2 teabags steeped in 1 c. water)
• 1 1/2 cups sugar
• 1 cup unsalted butter
• 6 eggs, separated
• 1 teaspoon pure vanilla extract
• 1 cup white whole wheat flour/all-purpose flour
• 1/2 teaspoon salt

1. Preheat oven to 350F and butter a 9 inch springform pan and dust with cocoa powder.
2. In top pot of a double boiler, over hot (not simmering) water, melt the chocolate and coffee together, stirring occasionally till smooth. Remove from heat and cool till tepid and transfer to a large mixing bowl.
3. In a large bowl, using a hand held mixer (Kitchen-Aid or whatever you have), cream sugar and butter until light and fluffy. Add in egg yolks one at a time and beat well. Beat in flour and salt.
4. In a large grease free bowl, using hand mixer (Kitchen-Aid or whatever you have...with clean beaters please) beat egg whites until they form stiff shiny peaks. Fold a quarter of the egg whites into the chocolate mixture. Then fold in the remaining egg whites.
5. Fold in the butter and flour mixture. Scrape batter into the prepared pan and bake 60-70 minutes, or until the top is crusty and cracked and middle is slightly moist. Cool completely on a wire rack. Remove the sides of the pan and transfer the cake to a serving plate.

chocolate, chai tea, sugar, unsalted butter, eggs, vanilla, whole wheat flour, salt

Taken from food52.com/recipes/2915-grandma-ruth-s-fudgy-chocolate-cake-that-i-could-not-resist-altering (may not work)