| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chicago | 8 | -10 | |
INGREDIENTS
| 7 | Grade A large eggs | |
| 10 | oz | Semi-sweet chocolate |
| 7 | tb | Unsalted butter at room temperature |
| 1/3 | c | Sugar |
| Powdered sugar for garnish. |
INSTRUCTIONS
Madame Chocolate's Book of Divine Indulgences Contemporary Books, Inc., Chicago, 1984 1. Preheat over to 250 degrees F. Butter and flour a 9-inch springform pan and set aside. 2. Prep work: Carefully separate eggs and set bowls aside. Chop the chocolate into small pieces and melt with the butter in the top of a double boiler over hot, not boiling, water. When the chocolate is melted, remove the pot from the heat and cool to room temperature. (Be sure the mixture is smooth by stirring frequently.) 3. Beat the whites until foamy. Slowly add the sugar and beat until stiff. Mix yolks with a whisk and then stir into the chocolate mixture. Add the whites to the chocolate mixture and fold in carefully. Pour the batter into the prepared pan and smooth the top. 4. Bake for 1 hour and 15 minutes. 5. Cool cake in the pan. Remove the sides. Just before serving, sprinkle top with powdered sugar. (This cake can be frozen if wrapped well, first in plastic wrap and then in aluminum foil.) NOTE: Having few ingredients other than chocolate, this cake is excellent for comparing brands of chocolate. Nestle's, Burgundy, Guittard French Vanilla, Ghirardelli Queen, Lindt Excellence, Carma Bourbon-Vanilla, and Callebaut Semisweet are high-quality brands. Posted to Kitmailbox Digest by ADeNitto@aol.com on Mar 10, 1997
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