Ingredients Jump to Instructions ↓

  1. 4 eggs, separated

  2. 10 tablespoons butter, cubed

  3. 1/2 cup sugar

  4. 6 ounces semisweet chocolate, chopped

  5. 3 ounces unsweetened chocolate, chopped

  6. 2 teaspoons vanilla extract Chocolate Ganache (recipe also in Recipe Finder ), optional

  7. 1/4 cup finely ground pecans, toasted Sliced strawberries and fresh mint, optional

Instructions Jump to Ingredients ↑

  1. Let eggs stand at room temperature for 30 minutes. In a heavy saucepan, melt butter, 1/4 cup sugar and chocolate over low heat, stirring constantly. Cool until mixture is lukewarm. In a large bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Beat in vanilla. Gradually beat in pecans and chocolate mixture. In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form. Stir a small amount of whites into chocolate mixture. Fold in remaining whites. Pour into a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Cool on a wire rack for 20 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan and cool completely. Frost with Chocolate Ganache if desired. Garnish with strawberries and mint if desired. Yield: 16 servings.


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