6 eggs, separate the yolks and whites
1/2 cup sugar
6 tablespoons unsalted butter and some to coat the pan
1 1/4 cups semisweet chocolate
Confectioners' sugar for dusting
Preheat oven to 275 degrees. Recipe will fit a 9 inch springform pan nicely. Butter the pan generously and set aside.
Combine butter and chocolate in a microwave safe bowl and melt it in 30 second increments. Stirring in between, took about 3 times. Stir throughly and let it cool for a bit before whisking in the egg yolks. Add one egg yolk at a time.
Whip the egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture, then gently fold the remaining egg whites.
Pour the batter in the pan and spread it gently with a spatula. Don't tap the pan, it'll flatten the batter to much. Bake for 45 to 50 minutes. Let it sit and cool on a wire rack. The cake will shrink and pull away from the sides of the pan. The longer you let is sit (room temperature), the thicker and more dense it will get. When you're ready to serve it, dust it with confectioners' sugar.
Thanks for the flowers! Amado wanted me to use a certain caption but I think I'll keep that one on the low.