1. 1. Position rack in center of oven and preheat to 350 degrees.

2. Grease an 8 inch springform pan. Line base of pan with parchment paper or foil; grease paper or foil.

3. flour side of pan and lined base, tapping to remove excess.

4. 2. Melt chocolate in a double boiler or large heatproof bowl over hot but not simmering water over low heat, stirring occasionally.

5. Stir until smooth.

6. Add butter; stir until blended in. Remove from pan of water; cool to body temperature.

7. 3. Sift flour and baking powder into a small bowl.

8. 4. Beat egg yolks lightly in a large bow. Beat in 6 tablespoons of the sugar; continue beating at high speed about 5 minutes or until mixture is pale and very thick.

9. Stir in melted chocolate mixture and vanilla.

10. 5. In a large bowl beat egg whites using dry beaters at medium speed until soft peaks form.

11. Gradually beat in remaining sugar; continue beating at high speed until whites are stiff and shiny but not dry. 6. Gently fold about 1/3 of whites into chocolate mixture until nearly incorporated.

12. Fold in remaining whites in 2 batches.

13. Continue folding lightly but quickly, just until mixture is blended.

14. 7. Gently spoon 2 cups of the mixture into a small bowl.

15. Cover and refrigerate.

16. This will be used for frosting.

17. 8. Sprinkle flour mixture over remaining chocolate mixture; fold in gently, just until batter is blended.

18. 9. Transfer batter to prepared pan; spread evenly.

19. Bake 30 to 35 minutes or until a cake tester inserted in center of cake comes out clean.

20. 10. Cool in pan on a rack 10 minutes.

21. Run a thin-bladed flexible knife around side of cake.

22. Gently release spring and remove side of pan. Let cake cool until it is lukewarm; cake will settle slightly in center.

23. Invert cake onto another rack; remove base of pan. Carefully peel off paper or foil; cool cake completely.

24. 11. Let frosting mixture stand at room temperature for about 1 hour or until it is easy to spread.

25. 12. Turn cake onto another rack, then onto a platter so that the smooth side of the cake is facing up. Using a long metal spatula, spread frosting evenly on side and top of cake; swirl top. Refrigerate at least 2 hours before serving.

26. Cake can be kept, covered with a cake cover or large bowl, up to 4 days in the refrigerator.

27. Serve at cool room temperature.

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