Michael, who’s gluten-intolerant, really appreciates this dessert by Injy Lew, a native of France who lives in Oak Bluffs. April says, “Just so happens that the French and chocolate go really well together!” Use good-quality chocolate like ScharffenBerger, Callebaut, or
Valrhona. Serve on its own, or with whipped cream or ice cream and fresh berries.

Serves 8 to 10

• 8 ounces bittersweet chocolate (semi-sweet or         unsweetened)
• 1 stick unsalted butter
• 6 eggs separated
• 1/2–1 cup sugar (depending on chocolate         sweetness), reserve 2–3 tablespoons
• 1 teaspoon vanilla
• Powdered sugar for dusting (optional)

1. Preheat oven to 350 degrees. Butter bottom and sides of 9-inch springform pan.

2. Place chocolate and butter in double boiler and slowly melt.

3. Beat egg whites with all but reserved sugar until firm but not stiff.

4. In a large bowl, mix yolks with reserved sugar and vanilla. Slowly stir in cooled melted chocolate mixture (make sure it’s cooled down enough to be just warm or you might cook the eggs and end up with clumps). Fold in beaten egg whites. Pour into pan, and bake for 38 minutes on middle oven rack.

5. Cool somewhat before releasing springform. The cake will fall and crack (like a soufflé) when removed from the heat. Plate slices while warm or room temperature, and dust with powdered sugar, if desired.

This recipe was originally published with the article, Cooking With the Owners of LeRoux at Home.