Flourless Chocolate Cake

• 4 large eggs, separated
• 10 tablespoons butter, cubed
• 1/2 cup sugar, divided
• 6 ounces semisweet chocolate, chopped
• 3 ounces unsweetened chocolate, chopped
• 2 teaspoons vanilla extract
• , optional
• 1/4 cup finely ground pecans, toasted
• Sliced strawberries and fresh mint, optional

1. Let egg whites stand at room temperature for 30 minutes. In a heavy saucepan, melt butter, 1/4 cup sugar and chocolates over low heat, stirring constantly. Cool until mixture is lukewarm.
2. In a large bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Beat in vanilla. Gradually beat in pecans and chocolate mixture.
3. In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form. Stir a small amount of whites into chocolate mixture. Fold in remaining whites.
4. Pour into a greased 9-in. springform pan. Place on a
5. . Bake at 350u0b0 for 40-50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool on a wire rack for 20 minutes.
6. Carefully run a knife around edge of pan to loosen; remove sides of pan and cool completely. Frost with Chocolate Ganache if desired. Garnish with strawberries and mint if desired.

eggs, butter, sugar, chocolate, chocolate, vanilla, ground pecans, strawberries

Taken from www.tasteofhome.com/recipes/flourless-chocolate-cake/ (may not work)