7 oz Sweet chocolate
1 Stick unsalted butter;
-melted
7 Eggs; separated
1 c Sugar
1 ts Vanilla
1/8 ts Lemon juice
Preheat oven to 325 degrees. Melt chocolate in microwave for 2 minutes on
defrost. Beat yolks and 3/4 c. sugar til pale yellow and fluffy. Gradually
stir in chocolate, butter and vanilla. Beat whites with lemon juice till
soft peaks form. Add remaining 1/4 c. sugar (1 TBS. at a time). Continue
beating till stiff but not dry. Gently fold whites into chocolate. Pour 3/4
of batter into 9″ springform pan. Cover and refrigerate remaining batter.
Bake cake 35 minutes. Cool completely. Cake will fall. Remove springform
sides. Trim edges with a knife. Spread remaining batter over top of cake.
Refrigerate overnight before serving.
Yields
1 Servings