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Basic Flourless Chocolate Cake
6 ounces semisweet chocolate, chopped
6 large eggs
2/3 cup sugar
1 tbsp flavoring or liquor (optional)
Preheat oven to 350F. Completely line (you can go up over the edge) a 12" x 16" jelly roll pan with parchment or wax paper (I find it easier to get the paper to stay put if I rub a little butter on the pan before placing the paper).
Melt the chocolate over hot, not boiling water, set aside. In a mixing bowl, whip the egg yolks with 1/3 cup sugar until they are lemon colored and thick. Slowly add the melted chocolate and the flavoring if desired. Continue whipping until the ingredients are very well mixed.
Beat the egg whites until soft peaks form. While you continue beating, slowly add the last 1/3 cup sugar until stiff peaks form. Carefully fold the egg whites into the chocolate mixture making sure that all the egg white is incorporated.
Pour batter into the prepared jelly roll pan, smoothing the top as much as possible. Place pan in the center of the preheated oven and bake for 25 minutes. Turn off the oven and let the cake rest for 5-10 minutes. The cake will fall back to about 1/2 inch in thickness. Remove pan to a wire rack and let cake cool completely before proceeding to the next step. When completely cooled you may want to cut off the hard raised edge of the cake.