unsalted butter, 1 stick + extra for the baking pan
dark chocolate, 7 oz – 70% cacao or higher
granulated sugar, 1 cup
eggs, 4 separated
potato or corn starch, 2 tbsp


Preheat the oven to 350 degrees F.
Butter the bottom and sides of a 9-inch spring form cake pan.
Melt the butter and chocolate in a small bowl, either in the microwave or over a saucepan of gently boiling water.
In a large bowl beat the sugar and egg yolks with an electric hand held mixer until creamy and pale yellow. Add the chocolate-butter mixture and beat until creamy.
Add the potato starch and mix until well combined.
In a separate bowl, beat the egg whites until stiff.
Slowly, using a spatula, fold the egg whites, a little at a time, into the chocolate mixture until combined.
Spread the batter evenly into the prepared pan.
Bake for about 20 minutes, until just set in the center. Don’t over-bake (the cake will continue to set as it cools).
Allow it to rest for about 30 minutes before cutting it until it collapses and the top crust cracks a bit.
Serve warm or at room temperature.

Thanks to: Francine Segan