Fallen Chocolate Torte

Directions

1. 1
   Heat oven to 350F.
2. 2
   Prepare a 9-inch springform pan with parchment paper.
3. 3
   Slowly melt the margarine and chocolate.
4. 4
   Cool back to room temperature.
5. 5
   Beat egg yolks and first amount of sugar until thick and soft yellow.
6. 6
   Add the chocolate mixture slowly, and blend.
7. 7
   In a clean mixing bowl beat egg whites and remaining sugar until stiff (I add the sugar while the beater is going, nice and slowly).
8. 8
   Fold the whites into the rest in three stages.
9. 9
   Pour into the pan and bake 50 minutes (give or take 10).
10. 10
    LET COOL a few minutes, run a knife around the cake to loosen it, and cool the rest of the way.
11. 11
    It falls, but I love the way the cracked top looks under powdered sugar.
12. 12
    Serve cracked side up, or flip it and glaze it with ganache for a more formal cake.