Flourless Chocolate Soufflé Cake

Butter and flour (you can use cake meal if you’re celebrating Passover) a 9″ spring-form pan.

Melt the butter and chocolate in a double boiler or in the microwave and set aside to cool. Separate the eggs and mix the yolks with the vanilla, salt and half the sugar. Beat until the batter thickens and lightens in color.

Beat the egg whites separately until frothy and gradually add in the remaining half of the sugar. Continue beating until stiff peaks form. Add the cooled chocolate and butter mixture to the egg yolk mixture, add the cake meal or flour and mix thoroughly. Gently fold in the beaten egg whites.

Bake in a preheated 350ºF oven for 40 minutes. When done, allow to cool thoroughly before removing from the pan. Dust the top of the cake with the confectioner’s sugar and serve with berries or whipped cream.