Total Calories: 369
Yield: 1 (9-in) cake
Heat the oven to 325°. Melt the chocolate and butter in a double boiler over simmering water. Stir until smooth. Whisk the yolks and 3?4 cup sugar until pale yellow and fluffy. Gradually stir in the chocolate and vanilla extract. Beat the whites with lemon juice until soft peaks form. Add the remaining sugar, 1 tablespoon at a time, and continue beating until stiff but not dry. Gently fold into the chocolate mixture. Pour three-fourths of the batter into a buttered 9-inch springform pan; cover and refrigerate the remaining batter. Bake the cake for 35 minutes. Let cool completely. (The cake will fall as it cools, but don’t let it bother you.) Trim the edges with a sharp knife and spread the remaining batter over the top. Refrigerate for at least 8 hours.
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