This cake is heavenly! My friend Melissa gave me this recipe a few years ago and I have to share it as well- it is SOOOOOO good! I made it over Christmas and then again for my mom's bday. You can eat it plain or with any topping you like. Melissa served it with a strawberry sauce, I did it with a butterscotch and then above pictured with blackberries and sprinkled cocoa powder.
6 T. unsalted butter
9 oz. semi sweet chocolate
7 large eggs separated
pinch of salt
1/3 cup sugar
Spray the bottom of a 8x3- inch round springform pan.
Put chocolate and butter into top of a double boiler set over simmering water. cook and stir until melted. ( I do it in the microwave , but be careful not to overheat it or the chocolate will burn)
Mix egg yolks in a small bowl, add a little warm chocolate, stir well. Pour mixture into remaining chocolate and stir well- set aside.
Beat egg whites and salt in a large bowl until soft peaks form. Beat in sugar 1 teaspoon at a time until stiff and glossy. Pour chocolate mixture over egg whites and fold together carefully but thoroughly.
Spoon batter into pan.
Bake at 250 F until center is set but still wriggles- about 50-60 minutes. Cool on wire rack 10 minutes. As it begins to cool, the cake will pull away from the side of the pan.
Cool completely and refrigerate until ready to serve.
This cake is pretty sticky to cut, so have a wet paper towel with you to wipe the knife each time you cut, or the cake will get pretty torn up :) And be sure to eat all the crumbs that fall while doing this! Seriously this cake is like the inside of a chocolate truffle- Amazing!
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