4 3/4 oz. bittersweet chocolate, chopped
3 T. butter
4 eggs, separated, room temperature
3 1/2 T. sugar, divided
1 1/2 T. brandy
1/4 t. cream of tartar
whipped cream
berries (optional)
Preheat oven to 275 degrees. Line a nine inch round cake pan with parchment paper; spray non-stick spray. Melt chocolate and butter in top of double boiler over simmering water. Stir until smooth; remove from heat and set aside.
Using electric mixer, beat egg yolks and 1 3/4 T. sugar until doubled in volume and the consistency of whipped cream, about 5 to 8 minutes. Blend in the brandy; fold in melted chocolate mixture. Using clean dry beaters, beat egg whites with cream of tartar until soft peaks form. Gradually add remaining 1 3/4 T. sugar; beat until stiff but not dry. Fold into chocolate mixture. Pour batter into prepared pan and bake 35 to 45 minutes. Cool cake completely in pan. Place on serving platter and cut into slices. Serve with whipped cream and berries.
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