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