8 Ounces Unsalted Butter
8 Ounces Semi Sweet Chocolate Chips
6 Large Egg Yolks
3/4 Cup Granulated Sugar
8 Large Egg Whites
Preheat oven to 325º.
Prepare an 8” springform pan by spraying with Pam for Baking. With a piece of parchment paper form a collar to line the inside of the pan. Spray the inside of the collar as well. The collar should be about 4 inches higher than the top of the pan.
Melt the butter with the chocolate in a double boiler. Stir to combine once all is melted. Set aside to cool to room temperature.
Beat the yolks and the sugar in the bowl of an electric mixer fitted with the whisk attachment until pale in color and slightly thickened.
In a clean bowl beat the whites until stiff but not dry. Gently fold the yolk mixture into the chocolate to combine thoroughly.
Gradually incorporate whites into chocolate-yolk mixture in thirds by gently but thoroughly folding with a rubber spatula.
Pour batter into prepared pan and bake for 50 – 55 minutes. Cake will look like it is going to explode. Remove cake from oven and let stand for 10 minutes before releasing the side of the pan. Cake will fall. Cool completely. Dust with powdered sugar and serve with White Chocolate Whipped Cream.