| 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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