Chocolate Pave

• Cocoa powder, for preparing the pan
• 1 cup (8 ounces/225 g) salted or unsalted butter, cut into pieces
• 4 ounces (115 g) bittersweet or semisweet chocolate, chopped
• 4 ounces (115 g) unsweetened chocolate, chopped
• 6 large eggs, separated, at room temperature
• 1/2 cup (100 g) plus 1/2 cup (100 g) granulated sugar
• Pinch of salt
• Powdered sugar, for dusting the cake
• Melted bittersweet or semisweet chocolate, for decorating the cake

1. Preheat the oven to 350F (175C).
2. Butter the bottom and sides of a 9-inch (23-cm) square cake pan, dust it with a bit of cocoa powder, then tap out any excess.
3. Line the bottom of the pan with parchment paper.
4. In a large heatproof bowl, combine the butter and both chocolates.
5. Set the bowl over a pan of simmering water, stirring occasionally until the mixture is melted and smooth.
6. Remove the bowl from the heat.
7. In a stand mixer fitted with the whip attachment, whisk together the egg yolks and 1/2 cup (100 g) granulated sugar on high speed until the mixture leaves a defined ribbon on the surface when you lift the beater, about 5 minutes.
8. Fold in the melted chocolate mixture until fully incorporated.
9. In a clean, dry bowl and with a clean whip attachment, whisk the egg whites and salt on low speed until they form soft, wet peaks.
10. Gradually beat in the remaining 1/2 cup (100 g) granulated sugar and continue whisking at high speed until the whites hold stiff peaks.
11. Fold the egg whites into the chocolate mixture just until there are no visible streaks of egg whites.
12. Dont overfold.
13. Scrape the batter into the prepared cake pan and gently smooth the top.
14. Bake until just barely set in the center (it should still feel jiggly), about 35 minutes.
15. The cake will rise as it bakes and form a slightly crackly top.
16. Let cool about 15 minutes.
17. Run a knife around the sides of the cake to help loosen it from the pan.
18. Invert the cake onto a plate, peel off the parchment paper, and re-invert it onto a large platter or cutting board.
19. Let cool completely.
20. Dust the top of the cake with powdered sugar and cut the cake into squares.
21. Dip a fork in melted chocolate and wave it back and forth over the cake, creating an abstract design on top.
22. Serve each slab in a pool of creme anglaise (page 237).
23. If you like, a handful of raspberries or a few Candied Cherries (page 250) are delicious alongside.
24. This cake is best served the day its made.
25. Leftover bits of Chocolate Pave are wonderful crumbled into just-churned ice cream, especially Caramel Ice Cream (page 144).

cocoa, butter, bittersweet, unsweetened chocolate, eggs, sugar, salt, powdered sugar, bittersweet

Taken from www.epicurious.com/recipes/food/views/chocolate-pave-379514 (may not work)