Difficutly: difficult
Time: 2 Hours 30 Min
Portion: 8 servings
Ingredients:
7 ounces semisweet chocolate
1/2 cup unsalted butter
7 eggs, separated
3/4 cup sugar
1 teaspoon vanilla
1/8 teaspoon cream of tartar
1/4 cup sugar
1/2 pint whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla
Directions:
1. Melt chocolate and butter in a small saucepan over low heat.
2. Beat egg yolks and 3/4 cup sugar in a large bowl until very light and fluffy, about 5-8 minutes. Gradually beat in warm chocolate mixture and vanilla.
3. Beat egg whites with cream of tartar in another large bowl until soft peaks form. Add 1/4 cup sugar one tablespoon at a time. Continue beating until stiff. Fold egg whites carefully into chocolate mixture.
4. Pour 3/4 of the batter into an ungreased nine inch springform pan. Cover remaining batter and refrigerate.
5. Bake cake 35 minutes in a 325 oven.
6. Prepare frosting by whipping cream powdered sugar and vanilla. Set aside.
7. Remove cake from oven and cool. Cake will drop as it cools. Remove outside ring of pan.
8. Stir refrigerated batter to soften slightly. Spread on top of cake. Refrigerate until firm.
9. Spread frosting over top and sides. Garnish with chocolate leaves, if desired. Refrigerate several hours or overnight. May be frozen.