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.
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.
Yields
8 -10