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11/2 cups plus 4 tablespoons (3 1/2 sticks) unsalted butter, at room temperature, plus extra for greasing the pan

2 cups granulated sugar, plus more for coating the pan

14 ounces bittersweet chocolate ( 60-70% cacao)

3 tablespoons cold water

12 eggs, separated

1 cup unbleached, all-purpose flour, sifted

Confectioners sugar for dusting

Preheat the oven to 325 degrees F. Grease and sugar a 10-inch springform pan and tap out any excess sugar.

Break the chocolate into small pieces and place in the top of a double boiler with the cold water. Melt over simmering water, risking until smooth. Let the chocolate cool slightly.

Beat the egg yolks with the granulated sugar until they are thick and pale yellow and form a ribbon when they fall from the beater. fold in the warm chocolate. Stir in the very soft butter and then fold in the sifted flour. Mix thoroughly but gently.

Beat the egg whites until stiff. Stir a large spoonful of the chocolate mixture into the beaten egg whites. Mix well and pour this into the chocolate mixture; folding gently, incorporating the whites completely. Be very careful not to over mix.

Spoon the batter into the prepared pan, it will come close to the top of the pan. Set the pan on the center rack of the oven and bake until a cake tester comes out clean when inserted not the center of the cake, about 1 hour to 1 hour 20 minutes. Cool on a rack for 15 minutes, then remove the rim of the pan. Allow the cake to cool completely before removing the bottom of the pan. Refrigerate.

When ready to serve, using a paper doily as a stencil (optional) and a strainer, sprinkle with confectioners’ sugar to make a design. Serve Cold.

Makes 20 small but rich portions.