Ingredients
- 1/2 cup butter
- 8 oz semi-sweet chocolate chips (1 1/3 cups)
- 4 egg yolks (save whites for later)
- 1/2 cup white sugar
- 1/2 tsp rum extract (or vanilla)
- 4 egg whites
- 1/4 cup white sugar
- 2 cups whipped cream (with 1/3 cup powdered sugar)
- chocolate shavings
- berries for garnish
Preparation
Step 1
Spray an 8-in springform pan with Pam (9-in is too big). Line the bottom with a circle of parchment or wax paper. Spray paper also.
In bowl, combine butter and chocolate chips. Microwave until melted.
In medium bowl, beat 1/2 cup sugar with egg yolks until they are light yellow. Mix in extract. Stir a bit of the yolks into the chocolate mixture to temper it, and then combine the rest until well blended.
Beat egg whites until soft peaks form. Continue beating while sprinkling the remaining 1/4 cup sugar. Beat until stiff peaks form. Stir a small part of the egg white mixture into the chocolate mixture. Then fold the chocolate mixture into the egg white mixture until uniform.
Pour into the cake pan and smooth the top. Bake at 375 for 35 minutes or until pick comes out dry. Cool in pan on rack for 15 minutes. Run knife around the rim, invert onto a serving plate, and cool for 10 more minutes. Release the catch on the pan and remove it. Don't peel off the parchment paper until completely cool.
When ready to serve, fill in the center with cream, and garnish as desired.