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Ingredients
- 10 ounce Chocolate, bittersweet finely minced,about 2 c.
- 1/2 c. Butter, unsalted, cut into chunks
- 6 x Large eggs, separated
- 1 c. Sugar
- Â Â Icing sugar, sifted
Directions
- Butter an 8 inch springform pan, line with parchment paper, then butter paper and dust lightly with flour. To prevent leaking, line outside of pan with double thickness of heavy duty aluminium foil. Heat chocolate and butter, stirring occasionally, in top of double boiler set over simmering water. Cold slightly. Meanwhile, using electric beater, in a large bowl, beat egg yolks with 3/4 c. sugar on high till very light and lemon coloured, about 5 min; scrape down sides occasionally. Beat in melted chocolate mix till well blended. In separate bowl, beat egg whites till frothy. Gradually beat remaining sugar; continue to beat whites till stiff. Gently mix in remaining egg whites. Pour batter into prepared pan.
- Place springform pan in larger pan filled with warm water, coming halfway up sides of springform pan. Bake on lower half of preheated 375F oven for 15 min. Reduce heat to 275F and bake 30 min. Turn off heat, prop door open slightly and leave cake in oven for 40 min. Remove pan from water; let cake cold completely in pan. Chill overnight till cake sets.
- Carefully remove from pan and invert onto serving platter. Bring to room temperature before serving. Dust with icing sugar. Slice and serve with creme anglaise or possibly whipped cream. SERVES: 8-10
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 8 servings | |
| Calories 434 | |
| Calories from Fat 290 | 67% |
| Total Fat 33.77g | 42% |
| Saturated Fat 19.91g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 187mg | 62% |
| Sodium 66mg | 3% |
| Potassium 349mg | 10% |
| Total Carbs 36.91g | 10% |
| Dietary Fiber 5.9g | 20% |
| Sugars 25.91g | 17% |
| Protein 9.44g | 15% |
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