10 oz. semi sweet chocolate
4oz. unsalted butter
1C sugar
8 large eggs separated
pinch salt

Preheat oven to 300 degrees. Generously butter an 8" springform and line the bottom with a circle of buttered wax paper.

Melt chocolate and butter together and stir until smooth. I find the easiest way to do this is in the microwave oven on medium/high for about 3-1/2 to 4 minutes. The mixture should not be completely melted, but removed from the oven and stirred gently until everything is melted and combined. Lightly whisk egg yolks, and gradually add chocolate mixture mixing until blended. Add sugar, stirring once again until smooth. In another bowl, beat egg whites and salt until stiff. Fold a quarter of the egg whites into the chocolate mixture to lighten it, and then fold in the remainder. Turn batter into the pan, smooth the top slightly and bake for one and one half hours. Let cake stand at room temp until cool, then GENTLY remove sides of springform and invert onto serving plate or paper lined cookie sheet if freezing. Freeze and defrost as directed for souffle cake (see recipe for chocolate souffle cake please for comments on all my chocolate cakes). Sprinkle with powdered sugar or frost with jelly and/or whipped cream, or light chocolate glaze. A very thin jelly glaze is excellent either under the whipped cream or chocolate glaze.

The cake will fall after removal from the oven. Don't worry, you're going to mask it with whipped cream. If you glaze it, do it on the bottom which will be perfect when inverted.

Editor's Note: Thanks to Patricia Jackson