| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 7 | oz | Sweet chocolate |
| 1 | Stick unsalted butter; melted | |
| 7 | Eggs; separated | |
| 1 | c | Sugar |
| 1 | ts | Vanilla |
| 1/8 | ts | Lemon juice |
INSTRUCTIONS
Preheat oven to 325 degrees. Melt chocolate in microwave for 2 minutes on defrost. Beat yolks and 3/4 c. sugar til pale yellow and fluffy. Gradually stir in chocolate, butter and vanilla. Beat whites with lemon juice till soft peaks form. Add remaining 1/4 c. sugar (1 TBS. at a time). Continue beating till stiff but not dry. Gently fold whites into chocolate. Pour 3/4 of batter into 9" springform pan. Cover and refrigerate remaining batter. Bake cake 35 minutes. Cool completely. Cake will fall. Remove springform sides. Trim edges with a knife. Spread remaining batter over top of cake. Refrigerate overnight before serving. Posted to JEWISH-FOOD digest by BNLImp@aol.com on Feb 15, 1998
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