Serves: 12
Total Calories: 339

7 ounces semi-sweet baking chocolate
1/2 cup butter
7 eggs white at room temperature
1/8 teaspoon cream of tartar
1 cup sugar
7 eggs yolk
1 1/2 teaspoons vanilla extract
1 cup whipped cream
1/4 cup powdered sugar

Preheat oven to 325°. Grease a 9 x 3-inch springform pan.

In a small saucepan over low heat, melt chocolate and butter. Remove from heat set aside.

In a large mixer bowl at high speed, beat egg whites and cream of tartar until very stiff. Beat in 4 tablespoons of the sugar, 1 tablespoon at a time, until sugar is dissolved set aside.

Without washing beaters, in a small mixer bowl at medium-high speed, beat egg yolks and remaining 3/4 cup sugar for 2 minutes or until thick and pale yellow. At low speed, gradually beat in chocolate mixture and 1 teaspoon of the vanilla until blended. Stir one-third of the egg whites into chocolate mixture. Carefully fold chocolate mixture into remaining whites. Pour about three-fourths of the mixture into springform pan. Cover the remaining chocolate mixture and refrigerate.

Bake cake for 35 to 40 minutes or until dry and a knife inserted in center comes out clean. Cool in pan on a wire rack (center of cake may fall).

In a small mixer bowl at medium speed, beat cream, powdered sugar and remaining 1/2 teaspoon vanilla until stiff peaks form.

Release and remove side of springform pan. Place cake with metal springform bottom on a serving plate. Fill center of cake with refrigerated chocolate mixture. Frost sides of cake with whipped cream frosting. Decorate top with remaining frosting. Chill at least 2 hours or up to 12 hours before serving. Decorate with grated chocolate if desired.

Nutritional Facts:

Serves: 12
Total Calories: 339
Calories from Fat: 223

More Recipes from the Chocolate Treats Cookbook:
Candy And Cream Ribbon
Chocolate Dream Dessert
Chocolate Meringue Shells
Easy Chocolate Mousse
Frozen Fudge Fantasy
Mocha Cream
Mr. Turtle's Pretty Parfaits
Pokey Dot's Heavenly Dessert