24 oz Bittersweet chocolate
1 1/2 c Butter
9 Eggs; 15.75 oz shelless
Preheat the oven to 425 F.
In a large metal bowl set over a pan of hot, not simmering, water (the
bottom of the bowl should not touch the water)
combine the chocolate and butter and let stand, stirring occasionally,
until smooth and melted. (The mixture can be melted in the microwave
on high power, stirring every 15 seconds. Remove when there are still
a few lumps of chocolate and stir until fully melted.)
In a large bowl set over a pan of simmering water heat the eggs,
stirring constantly to prevent curdling, until just warm to the
touch. Remove from the heat and beat, using the whisk beater, until
triple in volume and soft peaks form when the beater is raised, about
5 minutes. ( To ensure maximum volume if using a hand mixer, beat the
eggs over simmering water until they are hot to the touch, about 5
minutes. Remove from the heat and beat until cool.)
Using a large wire whisk or rubber spatula, fold 1/2 of the eggs into
the chocolate mixture until almost incorporated. Fold in the
remaining eggs until just blended and no streaks remain. Finish by
using a rubber spatula to ensure that the heavier mixture at the
bottom is incorporated. Scrape into the prepared springform pan and
smooth with a spatula. Set the pan in the larger pan and surround if
with 1 inch of very hot water. Bake for 5 minutes. Cover loosely with
a pieve of buttered foil and bake for 13 minutes. (The cake will look
soft, but this is how it should be.)
Let the cake cool on a rack for 45 minutes. Cover with Saran Wrap and
refreigerate until VERY firm, about 4 hours.
To Unmold: Wipe the outside of the pan with a hot damp towel. Run a
thin metal spatula around the sides of the cake and release the sides
of the spring form pan. Refrigerate!
Serving Ideas : Add liqueur for a sumptious dessert!
Yields
1 servings