* Ingredient notes:

1. I used Ghirardelli 72% cacao because I love dark, bitter chocolate. 1 1/2 cups chocolate chips can be used instead of 8 oz. chocolate. Just make sure you use a good brand, like Ghirardelli or Godiva.

2. You could use regular vanilla if you want. I use Trader Joe’s bourbon vanilla. I love vanilla, but if you’re not a fan, you could lessen the amount or omit it altogether.

3. Lessen the amount of espresso powder for a less intense flavor or omit it.

Directions:

Preheat oven to 275 F. Butter a 9″ springform pan. I like to line the bottom of mine with parchment paper and just lightly butter the sides.

Melt butter and chocolate in the microwave at 30-second intervals, stirring until melted. Cool slightly, then whisk in egg yolks. Stir in vanilla extract and/or espresso powder, if using. Set aside.

In another bowl, beat egg whites to soft peaks. Gradually add sugar and beat until stiff and glossy.

Whisk 1/4 of egg whites into the chocolate/egg yolk mixture. Gently fold in remaining egg whites into the chocolate mixture.

Pour into prepared pan, smoothing out the top. Bake about 45 to 50 minutes until cake pulls away from sides of pan and the center is just set. Cool completely on a wire rack.

I like to make whipped cream, adding some bourbon vanilla extract (2/3 cup whipping cream + 2 teaspoons sugar + 1/2 teaspoon vanilla). Then I serve this with raspberries and chocolate-covered espresso beans (Trader Joe’s has tasty dark chocolate ones). If you don’t have berries, you could sift powdered sugar and/or cocoa powder over the cake.