Recipe information
Yield
Makes 6 Servings
Ingredients
Accompaniments:
Preparation
Step 1
Preheat oven to 350° F. Butter and flour a 9-inch square baking pan, knocking out excess flour.
Step 2
In a metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring occasionally, until smooth. Remove bowl from heat and whisk 1/2 cup sugar into chocolate mixture. Add yolks 1 at a time, whisking well after each addition, and whisk in flour, cocoa powder, vanilla, and salt.
Step 3
In a bowl beat whites until they hold soft peaks and gradually add remaining 1/4 cup sugar, beating until whites just hold stiff peaks. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.
Step 4
Pour batter into baking pan, spreading evenly, and bake in middle of oven 40 to 45 minutes, or until a tester comes out with moist crumbs adhering. Cool cake in pan on a rack. (Cake will sink as it cools and top crust will crack.) Cake may be made 1 day ahead and kept, covered, at room temperature.
Step 5
Cut cake into 9 squares (crust will shatter) and serve with ice cream, sauce, and whipped cream.
