Yield: 12 servings
|12 ounces||Ghirardelli bittersweet chocolate|
|8 \N||Eggs, separated|
DIRECTIONS: In heavy saucepan, melt broken chocolate with butter, stirring constantly until smooth. (Or microwave on medium for 2½ to 3 minutes; stir until smooth.) Beat egg yolks a few minutes with 2 Tbsp of the sugar and vanilla. Remove melted chocolate from heat; using wire whip, quickly stir in beaten egg yolks. Beat egg whites with salt, gradually adding remaining sugar, beating until soft peaks form. Place chocolate mixture into a large bowl with beaten egg whites on top. Using wire whip carefully combine the two mixtures. Do not overmix.
Cut parchment paper to fit bottom of a 9" spring form pan. Butter bottom of pan and top of paper. Spread batter into prepared pan. Bake on lower shelf of 350-F oven for 30-35 minutes until cracked on top and a toothpick comes out clean in center. Cool on wire rack. Cake will shrink down as it cools. Remove pan and loosen cake from paper.
Top with either Dark Chocolate Glaze* or Whipped Cream Frosting with Raspberry Sauce*. For chocolate-glazed cake, trim top straight, and turn cake upside down on a flat cake plate. For Whipped Cream Frosting, place cake top side up.
Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin