4 eggs, separated
1 cup sifted flour (cake flour preferred)
1 tsp. baking powder
1 cup sugar, divided
2 to 3 (1 oz. ea.) sq. unsweetened chocolate (Baker's)
2 tbsp. melted butter (salted)

Preheat oven to 350°F.

In a bowl, stir together dry ingredients, reserving 1/4 cup sugar. Meanwhile, melt butter and chocolate squares until nearly melted in a microwave bowl. Stir until mixed. Let cool slightly.

Separate eggs; beat yolks with cooled butter and chocolate mixture with 2 tablespoons sugar.

In a clean bowl with clean beaters, beat egg whites, gradually adding 2 tablespoons sugar until stiff but not dry - eggs foam should still be glossy. Combine flour mixture with egg mixture, stir, don't beat, until combined, adding 1 teaspoon vanilla, if desired. Using a spatula, gently cut and fold egg whites into the batter, stirring only til combined using a scraping and lifting motion to cut the egg whites in.

Bake in 8 or 9-inch square baking pan in preheated oven at 350°F, for 20 to 25 minutes or until cake tests done. Cool on wire rack.

Makes 14 (2-inch) squares. Ice as desired. Top may be brushed with melted butter while still warm.

Submitted by: Belle