Flourless Chocolate Cake For Passover

• 7 Tbsp. sweet butter
• cake meal (for pan)
• 9 oz. semi-sweet chocolate
• 7 large eggs, separated
• 1/8 tsp. salt
• 1/3 c. sugar

1. Grease an 8 x 2-inch round pan or 8-inch spring-form pan with 1 tablespoon butter; dust pan with cake meal.
2. Refrigerate.
3. Mix chocolate with remaining 6 tablespoons of butter in top of double boiler; simmer until melted.
4. In another bowl, mix 7 egg yolks. Add 1/4 cup of chocolate; stir well.
5. Add rest of chocolate; stir well.
6. Heat oven to 250u0b0.
7. Beat egg whites with salt to soft peaks. Add sugar 1 teaspoon at a time until stiff and glossy.
8. Pour and scrape chocolate mixture over meringue.
9. Fold well.
10. Pour into pan; bake until center is set, but still jiggles slightly, about 60 minutes.
11. Invert while still hot or remove sides if spring-form pan.
12. Serve with whipped cream.
13. Serves 8 to 10.

sweet butter, cake meal, semisweet chocolate, eggs, salt, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763590 (may not work)