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Ingredients:
1/2 pound butter
1/2 pound unsweetened chocolate
8 egg yolks
1 1/4 cups sugar
5 egg whites
Instructions:
Preheat oven to 350 degrees. Melt butter and chocolate until smooth. In mixer, combine egg yolks and sugar until smooth and thick. Add chocolate mixture and mix until well-combined. In a separate bowl, beat egg whites until stiff. Add half of egg whites to chocolate mixture, folding in gently. Then fold in remaining egg whites. Butter and flour a 9" springform pan and line bottom with baker's parchment paper. Pour 2/3 of cake batter into pan and bake at 350 degrees for 1 hour. Cool for 10 minutes, then remove sides of pan. Ice with remaining 1/3 of batter and refrigerate until set. Serve with your favorite raspberry sauce.
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Copyright © 1999 - 2004 Lanier Publishing International
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