Double Baked Chocolate Cake

Directions

1. Preheat the oven to 350°. Butter a 9-inch springform pan and line the bottom with a round of parchment paper. Butter the paper, then dust the pan with sugar, tapping out any excess.
2. In a heatproof bowl set over a saucepan of simmering water, melt the chopped chocolate with the butter. Add the cocoa powder and stir until smooth. Remove from heat and allow to cool slightly.
3. In the bowl of an electric mixer, beat the egg yolks with 2/3 cup of the sugar until pale and light, about 3 minutes. Transfer yolk mixture to a large bowl, then wash mixer bowl and beaters. Using clean beaters, beat the egg whites until soft peaks form. Gradually add the remaining 2/3 cup of sugar and beat until the whites are firm and glossy.
4. Fold the chocolate into the egg yolk mixture until barely combined. Fold in the egg whites just until no white streaks remain. Reserve 2 cups of the batter in a medium bowl, cover with plastic, and refrigerate. Scrape the remaining batter into the prepared pan and smooth the top with a rubber spatula. Bake for 45 minutes, or until the cake is puffed and a toothpick inserted in the center comes out clean. Cool the cake completely on a wire rack.
5. Once cooled the cake will deflate and cave a bit in the center. Remove the side from the springform pan and spread the reserved cake batter over the top of the cake, leaving a 1-inch border around the edge. Refrigerate the cake for at least 1 hour.
6. Preheat the oven to 425°. Bake the cake for 10 minutes, or until a thin crust forms on top and the batter is soft and gooey beneath the crust. Let the cake cool for about 10 minutes, transfer to a serving dish then cut into wedges and serve warm with ice cream.
7. The cake can be prepared through Step 4 and refrigerated, covered, for up to 2 days.