12 oz Bittersweet chocolate;
-Ghirardelli
1/2 c Butter
8 Eggs; separated
1/2 c Sugar
1 ts Vanilla
1 pn Salt
DIRECTIONS: In heavy saucepan, melt broken chocolate with butter,
stirring constantly until smooth. (Or microwave on medium for 2 1/2
to 3 minutes; stir until smooth.) Beat egg yolks a few minutes with 2
Tbsp of the sugar and vanilla. Remove melted chocolate from heat;
using wire whip, quickly stir in beaten egg yolks. Beat egg whites
with salt, gradually adding remaining sugar, beating until soft peaks
form. Place chocolate mixture into a large bowl with beaten egg
whites on top. Using wire whip carefully combine the two mixtures. Do
not over mix.
Cut parchment paper to fit bottom of a 9″ spring form pan. Butter
bottom of pan and top of paper. Spread batter into prepared pan. Bake
on lower shelf of 350-F oven for 30-35 minutes until cracked on top
and a toothpick comes out clean in center. Cool on wire rack. Cake
will shrink down as it cools. Remove pan and loosen cake from paper.
Top with either Dark Chocolate Glaze* or Whipped Cream Frosting with
Raspberry Sauce*. For chocolate-glazed cake, trim top straight, and
turn cake upside down on a flat cake plate. For Whipped Cream
Frosting, place cake top side up.
*Separate recipe
Yields
1 servings