CANDY-LIKE FLOURLESS CHOCOLATE CAKE

1/3 cup superfine sugar
2 tablespoons unsweetened Dutch-process cocoa powder
Large pinch of salt
10 ounces bittersweet chocolate,* melted and cooled to tepid
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled to tepid
4 large eggs, separated
1 large egg yolk
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar
Bittersweet chocolate plate sauce (see recipe)

Preheat oven to 400 degrees F. Lightly butter inside of 8 1/2-inch springform pan.

Sift sugar, cocoa powder and salt onto a sheet of wax paper.

In large mixing bowl, whisk melted chocolate and melted butter until smooth. Whisk in sugar-cocoa powder mixture. Blend in the 5 egg yolks and vanilla extract, mixing well.

In clean, dry, medium-size mixing bowl, whip egg whites until just beginning to mound and swell, then add cream of tartar and continue whipping until firm (not stiff) peaks are formed. Stir 3 large spoonfuls of the whipped whites into chocolate batter, then fold in remaining whites, combining the two mixtures lightly but thoroughly.

Spoon batter into prepared pan and smooth the top.

Bake cake in preheated oven 20 minutes - surface of cake will be uneven. As cake cools, it will settle and firm up. If necessary, speed firming process by refrigerating cake 1 hour. Rewarm before serving, accompanied by the bittersweet chocolate plate sauce.

*Use a good bittersweet chocolate such as Callebaut, Scharffen Berger, Valrhona or El Ray to generate just the right complexity of flavor.

Makes 8 to 10 servings

BITTERSWEET CHOCOLATE PLATE SAUCE

1 cup heavy whipping cream
8 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter, cut into small chunks
Pinch of salt
1/2 teaspoon vanilla extract

Place cream in heavy medium-size saucepan, set over medium heat and scald (small bubbles will form around the edges). Turn off heat. Spoon bittersweet chocolate over cream in an even layer. Add chunks of butter. Stir lightly 1 minute to begin the melting process. Return saucepan to burner over low heat and let chocolate warm until it melts down completely and mixture is very smooth, about 5 minutes, stirring slowly. Add salt. Stir sauce slowly, to keep it flowing and silky.

Remove pan from heat and stir in vanilla extract. Set a fine-mesh sieve over a heatproof bowl, pour in sauce and strain, pressing it through with a heat-proof spatula. Let cool 3 to 5 minutes.

Sauce may be cooled and refrigerated up to 5 days. Warm sauce gently before serving.

Adapted from source: ChocolateChocolate by Lisa Yockelson