Flourless Chocolate Cake

12 ounces bittersweet (not unsweetened) chocolate
3/4 cup butter
6 large eggs, seperated - my mom adds one more egg - she says its better this way
12 tablespoons sugar - or xylitol
2 teaspoons vanilla extract

Make cake:
Preheat oven to 350.F. Butter 9-inch-diameter springfoam pan. Line bottom of pan with parchment paper or wax paper, butter paper.
Wrap outside of pan with foil. Stir Chocolate and butter in heavy medium saucepan over low heat until melted and smooth.
Remove from heat. Cool to lukewarm, stirring often.

Using electric mixer, beat egg yolks and 6 tablespoons of sweetner in large bowl until mixture is very thick and pale, about 3 minutes.
Fold lukewarm chocolate mixture into yolk mxture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft
peaks form. Gradually add remaining 6 tablespoons of sweetener, beating until medum-firm peaks form. Fold whites into chocolate mixture in 3 additions.
Pour batter into prepared pan.

Bake cake until top s puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan
on rack (cake will fall).

Gently press down crusty top to make evenly thick cake. Using small knife, cut around sides to loosen cake. Remove pan sides. Place 9-inch diameter
tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.

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