Thursday, May 6, 2010

Flourless Chocolate Cake (GF)

All ingredients room temperature
Melt together in double boiler:
1 lb semisweet chopped
1 ¼ sticks butter
cool and stir in 5 egg yolks
Whip to soft peaks:
5 egg whites
¼ t cream of tartar
Gradually add 1 T sugar, beat to stiff peaks
Fold whites into chocolate ¼ at a time
Line an 8” round pan with wax paper, pour in batter.
Place pan in a roaster with boiling water coming half way up the sides of the 8” pan
Bake 325 for 30 minutes exactly
Very doughy when done; refrigerate overnight
Loosen sides with a knife, serve immediately

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