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Ingredients
- 8 eggs, cold
- 1 pound semi-sweet chocolate, chopped coarse (use high quality chocolate)
- 16 Tbls butter, cut into 16 pieces
Directions
- Preheat oven to 325 degrees. Have a rack set in the lower-middle position. Grease an 8-inch springform pan. Wrap the outside with 2 layers of foil. Set in a large roasting pan. Bring a pot of water to boil.
- Beat the eggs in an electric mixer on high speed until they double in volume (about 5 minutes). Meanwhile melt the chocolate and butter together. Use a double boiler or microwave. Once melted and smooth use a spatula to fold in 1/3 of the egg foam. When only a few streaks of egg remain fold in 1/2 of the remaining foam. Then the last of the foam until it is completely blended.
- Pour into sprinform pan. Set the roasting pan on the oven rack, and pour enough boiling water to come about halfway up the sides of the pan. Bake 22 to 25 minutes, or until cake has risen slightly and the edges are just beginning to set, a thin glazed crust with form on the surface (and instant read thermometer will read 140 degrees). Remove pan from water bath and set on a wire rack to cool completely. Cover and refrigerate overnight.
- To serve slice and dust with powdered sugar or top with whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 12 servings | |
| Calories 367 | |
| Calories from Fat 327 | 89% |
| Total Fat 38.05g | 48% |
| Saturated Fat 22.86g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 165mg | 55% |
| Sodium 159mg | 7% |
| Potassium 358mg | 10% |
| Total Carbs 11.52g | 3% |
| Dietary Fiber 6.3g | 21% |
| Sugars 0.58g | 0% |
| Protein 8.73g | 14% |
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