2 sticks softened unsalted butter
8 eggs at room temperature
1 C sifted powdered sugar
1/2 C flour
Preheat oven to 350 degrees. Set the bottom of a springform pan on a sheet of wax paper and out a circle of the same size. Grease wax paper on one side. Grease the pan and line the bottom with the circle of wax paper, greased side up. Lightly dust with flour.
Melt chocolate and butter in a covered double boiler over simmering water. Allow to cool.
In a large mixing bowl, beat eggs until they are pale and thick and heavy ribbons form. With a rubber spatula, fold in the cooled chocolate mixture, then the sugar. Sift in the flour and mix lightly.
Turn batter into prepared pan and bake for 25 minutes. The cake will seem soft in the middle, cracked and fallen in on itself. Let cool in pan and cover.
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