- 11 oz. bittersweet chocolate
- 2 oz. milk chocolate
- 3/4 cup butter
- 8 eggs
- 1/2 cup brown sugar
- 1/3 cup sugar
- 1 tbsp vanilla
- pinch of salt
- heavy cream
- icing sugar
- Preheat the oven to 350 F and put a kettle on to boil.
- Line the inside of a 9" springform pan with aluminum foil .
- Melt the chocolate and butter in a microwave and let it cool.
- Beat 8 egg yolks with the sugars until very think and then stir in the vanilla and the salt.
- Add the cooled chocolate.
- Beat the egg whites until soft peaks form and then fold them into the chocolate mixture.
- Pour the batter into the pan and then place the pan in a large roasting pan. Fill the pan 1" full of boiling water.
- Cook the cake for 50 minutes and then let cool completely.
- Whip the heavy cream.
- Serve the cake with a dollop of the whipped cream, dusted with icing sugar.