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8 oz. chocolate and 4 oz butter melted together (may use
double boiler or microwave at 50% power for 2 minutes)
6 egg yolks and 2 T sugar
6 egg whites and ½ cup sugar
Whisk egg yolks and 2 T sugar together, then whisk into
the melted chocolate/butter mixture. (Jo Ann suggests
that you let the chocolate mix cool down some before
adding the yolks.)
With an electric mixer, whip egg whites and ½ cup sugar
into a stiff meringue. Then fold chocolate into the
mixture.
Oil the sides of a 9” cake pan (Pam spray works well)
and line the bottom with parchment or waxed paper.
Note: Jo Ann has also used an 8” square Pyrex dish.
Bake at 350° for about 30 minutes.
The center will begin to rise. When it cracks—the cake
is done. The cake will fall in the center as it cools.
When cool, turn out on a plate and dust with powdered
sugar or frost with your favorite icing/frosting.
Submitted by Jo Ann Garcia
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