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4 oz. unsweetened chocolate
Butter a 10" springform pan (2-1/2" deep), line bottom with a round baking pan liner paper or wax paper cut to fit. Butter the paper and dust all over with cake meal. Invert the pan over a piece of paper and tap lightly to shake out excess.
Melt chocolates and butter in double boiler. Set aside 1/4 cup of sugar, then beat yolks with remaining 3/4 cup + 1 tablespoon sugar. Beat at high speed for about 5 minutes until very pale and thick. On low speed gradually add the liqueur. Add tepid chocolate mixture. Do not overmix.
In a separate bowl, add salt to the egg whites and beat until soft peaks form. Add the reserved 1/4 cup sugar. Beat only until the whites hold a definite shape. They must not be dry. Fold in the chocolate mixture (add 1 cup of whites to chocolate to lighten, then fold chocolate into the whites). Turn into prepared pan and rotate the pan to level mixture.
Bake 1 hour at 300°F then reduce the temp to 250°F and bake for an additional 30 minutes (total 1-1/2 hours). Turn off oven, but do not remove cake from oven - open the door a couple of inches (prop with pot holder) and let cake cool completely in the oven with the heat off. Remove sides from pan and invert on rake. Invert to cake plate gently. The cake will be 1-1/2" high. Serve at room temperature with whipped cream topping.
Poster's Notes:
Posted by Cynde Sawyer
Nutritional Info Per Serving: N/A
6 oz. semisweet chocolate (bittersweet chocolate works well)
5 oz. (1-1/4 sticks) sweet butter, cut into 1" pieces
1 cup + 1 tablespoon granulated sugar
7 eggs (large or extra large) separated
1/3 cup orange liqueur
Pinch of salt
Too good to just eat just at Pesach.