Begin by greasing a 9 inch spring form pan liberally with butter.

Next, sift a few tablespoons of cocoa powder into the pan.

Lift, tilt, and smack the sides of the pan until you have coated the whole bottom and sides with the cocoa powder.

In a bowl, melt two sticks of butter.

Whisk to make sure it is smooth. Pour in 14 oz of chocolate chips. Allow them to sit for a minute or two, to get melty. Then whisk them into the butter until smooth. Set aside.

In another bowl, separate the egg yolks from the whites.

To the yolks, add 3/4 cup plus 1 Tbsp sugar. Using a hand mixer, mix until the yolks and sugar are fluffy and a little stiff.

Gently fold in 1/2 tsp salt and 1 tsp vanilla.

Next, fold this entire mixture into the chocolate mixture until combined but not overly mixed. You want to keep the lightness that the whipped eggs brings to the dish.

In the third bowl, whip the egg whites to stiff peaks. Then, gently fold this mixture into the chocolate/egg yolk combination.

With a rubber spatula, scrape this into the spring form pan. Smooth out the top.

Bake at 350 Degrees F for 25 minutes, or until it is mostly set with a middle that is still slightly jiggly (see video below).

Remove from the oven and allow to cool completely on a wire rack.

When it is is cooled enough, the cake will have shrunk back from the sides of the pan.

Release the pan sides.

If the cake is COMPLETELY cooled, sprinkle the top with sifted powdered sugar or cocoa powder.