French Chocolate Tart

Ingredients:

3/4 cup superfine sugar plus some for to dust

10oz semisweet chocolate chopped.

3/4 cup unsalted butter cut into pieces.

2 teaspoon vanilla extract

5 eggs separated

1/4 cup flour sifted

1 pinch of salt

Confectioner's sugar for dusting

Directions:

Preheat oven to 325ºF. Generously butter a 9.5 inch springform pan, the sprinkle with a little sugar and tap out the excess.

Set aside 3 tablespoon of the sugar. Place the chocolate, butter and remaining sugar in a heavy saucepan and cook over low heat until the chocolate and butter have melted and the sugar has dissolved. Remove the pan from the heat, stir in the vanilla extract and left the mixture cool.

Beat the egg yolks into the chocolate mixture, (when cool, otherwise the eggs will cook) beating  each well, then sift in the flour.

In a clean grease-free bowl, using an electric mixer, beat the egg whites slowly until they are frothy. Increase the speed, add the salt and continue beating until soft peaks form. Sprinkle over the reserved sugar and beat until the whites are stiff and glossy. Beat one third into the chocolate mixture (I use my electric mixer for this) then fold in the remaining whites with a wooden spoon.

Carefully pour the mixture into the pan and tap the pan gently to release any air bubble.

Bake the cake for about 35 to 45 minutes until weel risen and the top springs back when touched lightly with fingertip.

Transfer the cake onto a wire rack, remove the side of the pan and let it cool completely. Remove the pan base, dust with confectioner's sugar and serve.