Chocolate Souffle Cake

Preheat oven to 350. With 1/2 Tb. butter, grease the bottom of a 9" springform pan. Cut a round of wax paper to fit over the bottom of pan
set wax paper in place, butter & dust with 1/2 Tbs. flour. Shake off excess. Place chocolates in the top of a double boiler over simmering water. Stir until melted. Remove from heat &, with a rubber spatula, scrape into a medium sized bowl. Cool for 3 minutes. Add the remaining butter gradually, stirring well. Add 9 Tbs. sugar, the remaining flour & the egg yolks, 1 at a time, stirring after each one. Place the egg whites in the bowl of an electric mixer. Add salt & beat until whites start to hold their shape. Add remaining 3 Tbs. sugar & beat until egg whites hold their shape but are not too stiff. With a rubber spatula, gradually & gently fold egg whites into the batter, cup by cup. Place the batter in prepared springform pan. Smooth top with rubber spatula. Bake for 35 minutes. Remove from oven. Cool for 15 minutes. Gently remove sides of springform pan. Cover top with wire cake rack & invert cake. Gently remove bottom & peel off wax paper. Place a second wire cake rack on bottom of cake & invert once again, so top is up. Cool completely. To ice cake, place cake rack on a plate. Pour warm icing on top & down sides. Spread with long, thin cake icer or spatula. Excess icing will drip onto plate. Let rest for 2 hours, so icing can set. Carefully remove cake to a serving platter & garnish with cream & berries, if desired. Serves 8. To make icing: Melt the butter & both chocolates in top of a double boiler over simmering water, whisking constantly. Remove from heat & whisk in the heavy cream. Add sifted sugar & vanilla & whisk until completely smooth. While icing is warm, proceed with Step 9 of Chocolate Souffle Cake recipe.