Flourless Brownie Cake

9 Tbls. salted butter (1 Tbl. softened)
12 oz. bittersweet chocolate, finely chopped
6 large eggs, separated
1/3 cup dark brown sugar +
1/4 cup dark brown sugar
1/2 tea. salt

Heat oven to 325-degrees placing rack in the middle shelf.

Coat bottom and sides of 9-inch springform pan with 1 Tbl. softened butter.

In a medium saucepan heat the remaining butter until melted, remove from heat and add finely chopped chocolate and whisk until melted.

In a bowl add 6 egg yolks and 1/3 cup sugar until frothy and sugar is melted, about 3 minutes, then add melted chocolate mixture and stir well to combine thoroughly.

Using a stand mixer add 6 egg whites and salt and beat until foamy, then slowly add 1/4 cup sugar and whip until thick and glossy until foam form soft peaks.

Fold in 1/3 of the fluffy egg and sugar mixture into chocolate mixture, then slowly fold in one scoop at a time remaining fluffy egg mixture trying maintain fluffy texture.

Pour the batter into greased springform pan, bake until the edges are raised and cracked and center is just set to the touch; 35-40 minutes.

Cool cake for 2 hours before unmolding, cake will settle as it cools.

Add 1/4 cup dark rum to chocolate batter

Can sprinkle with powdered sugar when cool, or better: whipped cream

Will freeze very well for two weeks, well wrapped to prevent spoling.