- 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1 stick unsalted butter, cut into pieces
- 4 large eggs, separated
- 2/3 cup sugar
- 3 1/2 tablespoons all purpose flour
- 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1 tablespoon sour cream
preparation
Preheat oven to 325°F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with waxed paper. Butter sides of pan and paper. Dust pan with flour. Melt 8oz. chocolate and butter in top of double boiler over simmering water, stirring until smooth. Cool slightly.
Whisk yolks and sugar in large bowl until pale yellow. Mix in flour, then chocolate mixture. Using electric mixer, beat whites in another bowl until stiff but not dry. Fold into chocolate mixture. Pour batter into prepared pan. Bake until toothpick inserted into center comes out with only a few moist crumbs attached, about 40 minutes. Cool completely in pan on rack. Run small sharp knife around sides of pan to loosen cake. Turn cake out onto platter and cool. (Can be prepared 8 hours ahead. Cover with cake dome and let stand at room temperature.)
Melt remaining chocolate in the double boiler. Stir in sour cream. Chocolate will seize up somewhat (more if you use lower fat sour cream). Spread over cake.
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