Recipe Instructions:
1 pound Bitter sweet Chocolate
1/2 pound sweet butter
6 eggs separated
1 pinch salt
Directions
Preheat oven 400 degrees
Melt chocolate and butter over a double boiler to combine. Stir to combine. Cool.
While the chocolate/butter mixture cools separate the eggs. It's best to use room temperature eggs for this recipe. Make sure none of the yolk gets into the whites.
In a grease free bowl whip the egg whites and the pinch of salt until they hold a peak. Use upright or hand held mixer. Don't over whip or the mixture will become grainy.
In a separate bowl whip the yolks with a whisk until they lighten in color.
Once the chocolate/butter mixture has cooled to room temperature add about quarter to half a cup of the chocolate mixture to the yolks to temper. Mix until one color. Slowly add the yolks to the chocolate and stir slowly to incorporate.
Fold egg whites into chocolate mixture.
Pour batter into 9" spring form pan. Bake for 15 minutes. After 15 minutes remove from oven. Cake will be a bit softer in the middle.
Once the cake is cooled the only way to go is up. Add whip cream to the top of the cake and place your favorite berry on top. This cake freezes well.
