Twice Baked Chocolate Cake

Submitted By: TracyJean11 (Tracy)

8 oz (1 & 1/3 cups) semi-sweet chocolate chips
1 Cup (2 sticks) butter
¾ cup unsweetened cocoa powder
7 large eggs separated
1 & 1/3 cups sugar

Preheat oven to 350 degrees. Butter a 9” spring form pan.

In a large saucepan, melt chocolate with the butter over medium heat. Add the cocoa powder and stir until smooth. Remove from heat.

In a medium bowl, using an electric mixer, beat the egg yokes with 2/3 cup sugar until pale & light, about 3 min. In a large bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually add the remaining 2/3 cup sugar and beat until the whites are firm and glossy.

Fold the chocolate into the egg-yolk mixture until barely combined. Fold in the egg whites just until no white streaks remain. Spoon 2 cups of the batter into a bowl and refrigerate. Scrape the remaining batter into prepared pan and smooth with spatula.

Bake for 45 min, or until cake is puffed and toothpick inserted in the center comes out clean. Cool cake completely on a wire rack (top will collapse, it's ok).

Spread the reserved batter over the top of the cake, leaving a 1 inch border around the edge. Refrigerate at least 1 hour.

Preheat oven to 425 degrees. Bake the cake for 10 minutes, or until a thin crust forms on top and the batter is soft and creamy beneath the crust. Remove the edges of the springform pan. Cut into wedges and serve warm. (I put it on a big plate to cut and serve - it gets kind of messy.)