French Chocolate Cake

The recipe has been requested.  It is extremely moist; I like it! 

3/4 cup sugar, plus some for sprinkling
10 oz (1 2/3 cups) dark chocolate chips
3/4 cup unsalted butter
2 tsp vanilla extract
5 eggs, separated
1/4 cup flour
pinch of salt
confectioners sugar, for dusting
sweetened whipped cream, to serve

Preheat the oven to 325F.  Generously butter a 9 in springform tin, then sprinkle the tin with a little sugar and tap out the excess.

Set aside 3 Tbsp of the sugar.  Place the chocolate chips, 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 leave the mixture to cool slightly.

Beat the egg yolks into the chocolate mixture, beating each in well, then stir in the flour.

In a clean greasefree bowl, using a electric mixer, beat the egg whites until they are frothy.  Increase the speed, add the salt and continue beating until soft peaks form.  Sprinkle the reserved sugar over the egg whites and beat until they are stiff and glossy.  Beat one third of the whites into the chocolate mixture, then fold in the remaining whites.

Carefully pour the mixture into the tin and tap the tin gently to release any air bubbles.

Bake the cake for about 35-45 minutes until well risen and the top springs back when touched lightly with a fingertip.  (If the cake appears to rise unevenly, rotate after 20-25 minutes.)  Transfer the cake to a wire rack, remove the sides of the tin and leave to cool completely.  Remove the tin base.  Dust the cake with confectioners sugar and transfer to a serving plate.  Serve with whipped cream.