1. Adjust oven rack one-third up from the bottom of the oven; preheat oven to 350°. 2. Line a 9-inch square cake pan as follows: invert pan; tear off a 12-inch square of foil and center it over the inverted pan, fold down the sides and corners, remove the foil and turn the pan right side up. 3. Place the foil in the pan; in order not to tear it, us a pot holder or towel; smooth the foil into place. 4. Lightly butter the bottom and sides, using soft or melted butter and a pastry brush; set aside. 5. Place the chocolate in the top of a small double boiler over hot water on low heat. 6. Cover until partially melted, then uncover and stir occasionally until completely melted. 7. Remove the top of the double boiler and set aside, uncovered, to cool slightly. 8. In a small bowl or an electric mixer beat the yolks until they are pale lemon-colored; set aside. 9. Put the butter in a large bowl of the electric mixer; add 1 ¾ cup sugar and beat well. 10. Add the egg yolks and beat to mix; then add the chocolate and beat to mix again. 11. On low speed gradually add the flour and beat, scraping the bowl with a rubber spatula, and beating only until thoroughly incorporated; remove from the mixer. 12. Now you need a clean, small mixer bowl and clean beaters. 13. Place the egg whites in the bowl; add in the salt; beat until the whites thicken so they barely hold a soft shape. 14. Decrease the speed to moderate and gradually add the remaining ¼ cup sugar. 15. Increase speed to high again and beat only until the whites hold a definite shape but not until they are stiff or dry. 16. The chocolate mixture will be quite stiff. 17. First stir in about half a cup of the beaten whites; then fold in half of the remaining whites (do not be too thorough) and then fold in the remaining whites. 18. The chocolate mixture will seem too stiff, but don’t worry—first continue to fold until the whites disappear. 19. Turn into the prepared pan; smooth the top as well as you can (the mixture does not run as it bakes). 20. Place the pan in a large shallow pan and pour hot (not boiling) water in the the large pan to about half the depth of the cake pan. 21. Bake for 50 minutes (no test for doneness). 22. Remove the cake pan from the hot water and let stand until completely cool. 23. Cover with a rack, invert, remove the pan and foil lining, and then transfer the cake, upside down, to a board, flat platter, or cookie sheet (the cake will be 1 ¼ inches high). 24. Wrap in plastic wrap and refrigerate for a day or two; bring to room temperature before glazing. 25. Make glaze: in a small saucepan, stir the cocoa, sugar, and water to blend. 26. Place over medium heat and cook, stirring, until the mixture comes to a boil; let boil slowly, still stirring, for 1 minute. 27. Add the chocolate and stir until it melts. 28. Remove pan from heat and add in the butter, one piece at a time, stirring until smooth after each addition. 29. Add in the oil and stir until completely blended. 30. Now, immediately, while the glaze is hot, pour it onto the top of the cake. 31. With a long, narrow metal spatula spread it over the top only (if a bit runs down on the sides just leave it). 32. Let stand at room temperature for at least several hours (if the cake is refrigerated the glaze will become dull). 33. With a long, thin, sharp knife, first trim a thin slice from each of the four sides so they will look the same as the cut interior sides; if necessary, wipe the blade after making each cut. 34. Then cut into 16 squares. ---------------------------------------------------------------------------
Nutrition
Ingredients
