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skitahoe
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PdfTurn oven on, set to 350F, keep a sheet tray with a rack on the middle shelf (allows for even distribution of heat)
Melt chocolate over a double boiler
Once melted, turn off heat and mix in butter
Separate 4 eggs (save egg whites), mix 4 yolks and 2 whole eggs with 100g of sugar until just combined
Pour in warm chocolate mixture, mix in and add a pinch of salt along with the rum and orange zest if you have it
Whisk 4 egg whites in a stand mixer or with a hand mixer until frothy, gradually add 100g of sugar, whisk until glossy and you have soft peaks (it holds on the whisk but still droops)
Whisk in a third of the egg whites into the yolk and chocolate mix (lightens it, making it easier to fold in the rest of the egg whites)
Gently fold in the remaining whites, be careful not to knock out the air
Pour into a cake tin or cast iron lined with parchment (no butter!)
Bake at 350F for 35 mins, check and see if the centre is set, if it's still wobbly bake for 5 more mins (if you use a cast iron like me pull it out at 35 mins because it retains a lot more heat and will continue to cook while it cools)
You want it to have cracks and it will sink as it cools