Submitted by JoAnne Levy
- 7 oz. sweet chocolate
- 1 stick unsalted butter, melted
- 7 eggs, separated
- 1 cup sugar
- 1 tsp. vanilla
- 1/8 tsp. lemon juice
Preheat oven to 325 degrees. Melt chocolate in microwave for 2 minutes on defrost. Beat yolks and 3/4 cup sugar until pale yellow and fluffy. Gradually stir in chocolate, butter and vanilla. Beat whites with lemon juice till soft peaks form. Add remaining 1/4 cup sugar (1 Tablespoon at a time). Continue beating till stiff but not dry. Gently fold whites into chocolate. Pour 3/4 of batter into 9″ Springform pan. Cover and refrigerate remaining batter. Bake cake 35 minutes. Cool completely. Cake will fall. Remove Springform sides. Trim edges with a knife. Spread remaining batter over top of cake. Refrigerate overnight before serving.
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