Chocolate Cake

• 1/2 cup unsalted butter, cut into small pieces, plus additional for greasing pan
• 8 ounces bittersweet chocolate, cut into small pieces
• 5 large eggs, separated
• 18 teaspoon salt
• 23 cup sugar
• Powdered sugar, for garnish
• 1/2 cup unsweetened whipped cream

1. Preheat oven to 325 degrees.
2. Butter and flour a 10-inch-round cake pan with 3-inch sides.
3. Place butter and chocolate in a double boiler over simmering water until melted, stirring occasionally.
4. Whisk together the egg yolks, salt and all but 3 tablespoons of the sugar in a large bowl.
5. Stir the melted chocolate mixture into the yolk mixture.
6. With an electric mixer, beat the egg whites on medium speed until soft peaks form.
7. Gradually beat in the remaining sugar and beat until whites are stiff but not dry.
8. Stir 1/4 of the whites into the chocolate mixture.
9. Fold in the remaining whites.
10. Pour into the prepared pan.
11. Bake until a toothpick inserted into cake's center comes out clean, about 1 hour, 15 minutes.
12. Immediately turn the cake out onto a rack.
13. As the cake cools, the center will sink and crack, don't worry.
14. Dust the cake with powdered sugar and serve with unsweetened whipped cream.

unsalted butter, bittersweet chocolate, eggs, salt, sugar, powdered sugar, unsweetened whipped cream

Taken from cooking.nytimes.com/recipes/6678 (may not work)