Ingredients:
7 oz.
dark (semisweet) chocolate (45-60% cocoa)
3/4 cup
butter
1 cup
sugar, divided in half
4 eggs,
separated
Preparation:
Preheat
oven to 300ºF. Melt chocolate and butter
in a double boiler. Stir together half a
cup of sugar and four egg yolks; add to melted chocolate concoction.
Using an
electric mixer, beat the egg whites; slowly add remaining half cup of sugar
until stiff peaks form. Fold mixture
into chocolate. Pour into a greased
9-inch cake pan.
Bake 40
minutes, or until a tooth pick inserted in center comes out with just a few
crumbs on it. Cool 30 minutes before
removing from pan. Dust with powdered
sugar.
Serving Suggestion:
Serve
with ice cream. Homemade blueberry or
black walnut ice cream is especially good with this cake.
History:
I found
this recipe in our newspaper's Parade Sunday magazine on Super Bowl Sunday in
2011.
Servings: 12
Per serving: 270
calories, 18 g fat, 100 mg cholesterol, 105 sodium, 26 g carbohydrates, 3 g
protein.
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