Serves Twelve
For preparing the cake pans:
2 tablespoons unsalted California butter, at room temperature
parchment paper or waxed paper
2-3 tablespoons granulated sugar
For making the cake batter:
8 eggs
8 ounces semisweet chocolate
2-1/2 cups (10-1/2 ounces) powdered sugar
14 tablespoons (1-3/4 sticks) unsalted California butter, at room temperature
Preheat oven to 325 F. You will need two 9-inch round cake pans at least 1-1/2 inches deep. To prepare the pans, smear the inside of each with 1/2 tablespoon of butter. Line the bottoms with rounds of parchment paper or waxed paper cut to fit, then smear the paper with the remaining butter. Roll granulated sugar around the inside of each pan to coat evenly, then knock out the excess.
To make the cake batter, separate the eggs, dropping the yolks into one large bowl and the whites into another large bowl.
Melt the chocolate in a double boiler or microwave oven, then set aside to cool for a moment.
With a wire whisk or an electric mixer, beat the egg yolks for several seconds, then add 1 cup of the powdered sugar and continue beating for about three minutes, until the mixture is quite thick and pale yellow. Add the melted chocolate and whisk until blended. Set aside.
Put the butter in a large bowl and, with a whisk or an electric mixer, beat for a minute or so, until smooth. Add 3/4 cup of the remaining powdered sugar and continue beating until the butter mixture is soft, fluffy and about the consistency of mayonnaise. Add the butter to the chocolate mixture and, with a rubber spatula or wooden spoon, stir until completely blended. Set aside.
With an electric mixer, beat the egg whites until they are foamy and have about quadrupled in volume. Add the remaining 3/4 cup of powdered sugar and continue beating until the whites stand in soft peaks that droop distinctly when the beater is lifted. Stir half the whites into the chocolate mixture, then scoop the remaining whites on top and fold them in with a rubber spatula. Divide the batter between the prepared pans; they should be filled by no more than two-thirds.
Bake for 30-35 minutes, or until a toothpick inserted into each cake comes out with just a few moist crumbs on it, but no raw batter. Turn off the oven and leave the cakes in it for 1 hour. They will sink in the center and crack on top. Remove from the oven and slide a knife blade around the edge of the cakes to loosen. Invert each cake onto a large, flat plate. To remove, give a couple of sharp, downward jerks, then lift off the pan and peel off the paper.
Serve warm or at room temperature with vanilla ice cream if desired.
Amount Per Serving: 377.40 calories, 5.50 g protein, 223.83 mg cholesterol, 36.25 g carbohydrate, 201.96 mg sodium, 1.33 g fiber, 25.33 g total fat.
Recipe property of Thomas Keller, The French Laundry, Yountville, California