16 oz. semisweet chocolate chips
1 1/4 sticks (10 tbsp./5 oz.) unsalted butter
5 eggs, separated and at room temperature
Melt chocolate chips and butter in double boiler over simmering water, stirring until smooth.
Pour chocolate mixture into large bowl; cool slightly.
Preheat oven to 375 degrees F (190 C) . Generously butter a 9-inch springform pan.
Beat yolks to blend and stir into chocolate mixture. Beat egg whites to stiff peaks amd gently fold small amount of whites into chocolate mixture to loosen. Fold in remaining whites and mix well. Pour batter into prepared pan and bake for 12 minutes. DO NOT OVERBAKE!! Cake will be loose and will firm up when refrigerated.
Cool completely in pan. Refrigerate overnight before removing sides of springform pan. Decorate with chocolate curls (dark or white chocolate).
Makes 14 - 16 thin wedges.
I always keep extra chocolate curls in a jar in the refrigerator.
Photograph taken by Diana Baker Woodall© 2003
Source: Bon Appetit Magazine
Submitted By: Ruth Goldman