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<\/a>Ingredientes:<\/strong><\/p>\n 7 ounces of 70 percent cacao chocolate, chopped*<\/p>\n 7 ounces of butter, softened<\/p>\n 4 eggs, yolks and whites separated<\/p>\n 1 cup granulated sugar<\/p>\n 1 teaspoon vanilla extract<\/p>\n Sweetened whipped cream or a dusting of powdered sugar, for serving<\/p>\n *This is approximately two bars of chocolate. It\u2019s up to you whether to use dark or milk chocolate.<\/p>\n Direcciones:<\/strong><\/p>\n Preheat oven to 350 degrees. Grease or butter an 8-inch springform pan or cake pan and line with parchment paper for easy removal.<\/p>\n Melt the chopped chocolate and butter slowly over a water bath, or very slowly in 30-second increments in a microwave oven (stirring after each 30 seconds), until smooth.<\/p>\n In another bowl, beat the egg yolks with 1\/2 cup of the sugar until it turns a very pale yellow and ribbons form. In another bowl, beat the egg whites with the other 1\/2 cup of sugar until soft and peaks form.<\/p>\n Whisk the melted chocolate into the yolk mixture very slowly. Blend in the egg white mixture and vanilla. Fold gently till combined.<\/p>\n Pour the mixture into the prepared pan. Bake 40-45 minutes. Test for doneness by inserting a toothpick. When it comes out clean and is smelling very chocolatey, it is done. Don’t overcook! Let cool and then invert onto a serving plate. Sprinkle with powdered sugar and serve with whipped cream.<\/p>\n