Instructions: Grease and flour a nine-inch springform or regular cake pan. Line bottom with a circle of parchment paper; grease and flour parchment and set pan aside.

Preheat oven to 350 degrees. Melt chocolate with butter until smooth and remove from heat. Beat egg yolks with two tablespoons of the sugar. Add vanilla and sambal. Slowly add chocolate mixture to eggs, a little at a time to temper the egg mixture. Beat in remaining 6 tablespoons sugar. In separate bowl, beat egg whites with salt until they form stiff peaks. Slowly fold egg whites and chocolate mixture together.

Do not over mix. Spread batter into prepared pan and bake 30-to-35 minutes, or until toothpick comes out clean. Cool on wire rack. Remove from pan after 10 minutes and finish cooling completely, if using regular cake pans. Whip together the heavy cream, powdered sugar and vanilla.

Spread on top of cooled cake.

Note: Look for chili sambal, or Vietnamese hot chili sauce, on the ethnic foods shelf in the supermarket or at specialty, ethnic-food stores.

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