Ingredients
- 14 Squares (14 ounces) semisweet chocolate, chopped
- 2 squares (2 ounces) unsweetened chocolate, chopped
- 1 cup butter (must not be margarine)
- 9 large eggs, separated
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
Preparation
Step 1
1. Preheat oven to 350. Remove bottom from 9" springform pan and cover with foil; wrap foil around back. Put it back together and grease and flour bottom and sides of pan.
2. In 2-quart saucepan, melt chocolates and butter over low heat, stirring until smooth. Pour into large bowl.
3. In small bowl, beat egg yolks and sugar at high speed until very thick (about 5 minutes), then blend this into the chocolate mixture.
4. In separate large bowl (with clean beaters) beat egg whites and cream of tartar at high speed until they form soft peaks when beaters are lifted. With rubber spatula, fold the egg whites (1/3 at a time) into the chocolate mixture just until blended.
5. Scrape batter into prepared pan and spread evenly. Bake at 300 for 35 minutes (no more). Cool completely on wire rack. Refrigerate overnight in pan.
6. Run thin knife (rinsed under very hot water and dried) around cake to loosen from side of pan and remove side of pan. Invert cake onto serving plate; unwrap foil from pan bottom and lift off pan. Carefully peel foil away from cake.
7. To serve, let cake stand 1 hour at room temperature. Dust with confectioners' sugar, or dust heavily over paper doily just before serving.
THIS MUST BE REFRIGERATED FOR 24 HOURS BEFORE SERVING. ENJOY! Before serving place doile on top and and sprinkle 10x sugar on top.