Flourless Chocolate Cake
- 8 oz. semi-sweet chocolate, finely chopped
- 1/2 c. (1 stick) unsalted butter
- 6 large eggs, separated
- 1/2 c. plus 5 Tbsp. sugar
- 2 c. chilled whipped cream
- 4 oz. semi-sweet chocolate, shaved with vegetable peeler
- Preheat oven to 350u0b0. Butter 9-inch springform pan (2 3/4-inch sides). I spray with Pam. Combine 8 ounces chopped chocolate and butter in heavy saucepan over low heat; stir until melted and smooth. Cool lightly. Beat egg yolks and 1/2 cup sugar in large bowl until well blended. Stir in chocolate mixture. Beat egg whites and 2 tablespoons sugar until stiff but not dry. Using rubber spatula, gently fold beaten whites into chocolate mixture in 3 additions. Pour into prepared pan. Bake about 30 minutes until puffed and tester (straw or toothpick) comes out with moist crumbs attached. Remove from pan and cool 10 minutes. Wrap in plastic and refrigerate overnight.
semisweet chocolate, butter, eggs, sugar, cream, semisweet chocolate
Taken from www.cookbooks.com/Recipe-Details.aspx?id=795103 (may not work)