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This is a recipe that gets used pretty frequently at the hotel where I work. Why, because it fast, simple and very impressive. WORD OF WARNING: Measur...
1350g dark chocolate 750g butter 27 eggs, seperated 750 ml Sugar
Melt chocolate and butter together in a double boiler.
Beat egg yolks and sugar until light and fluffy
Beat egg whites to stiff peaks
Keep beating while slowly adding chocolate mixture (kinda like making mayonaisse). You need a evenly mixed batch of stuff in your bowl.
Fold in stiffly beaten egg whites
Pour into prepared 25cm springform pan
Bake at 180C for 55 minutes
Allow to cool slightly (it will collapse) Chill in the fridge for four hours (minimum) Its better to make it the day before its needed Remove from pan...
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Posted:May 15, 2011
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