12 oz of 64% (or more) dark chocolate

3 cups heavy cream

1 cup sugar

8 egg yolks

8 egg whites

1 Tbs vanilla

1 tsp salt


Preheat oven to 385 degrees. Heat cream until scalded or steaming, not boiling. Pour cream over the chocolate in a bowl. Whisk until smooth and silky. In a separate bowl, whisk egg yolks, sugar, vanilla and salt together. Take the chocolate mixture and slowly pour over the yolk mixture while whisking to temper the eggs with the cream and chocolate. Place mixture with plastic wrap pushed down in the refrigerator for at least an hour, or until mixture is cool but not firm. Whip the egg whites until stiff. Fold the egg whites into the chocolate mixture. Pour batter in a buttered and sugared 9 inch cake pan with parchment on the bottom. Bake at 385 for 35 minutes (may take longer, should have slight jiggle similar to cheesecake). Let cool completely before removing from pan.

Presented by: The Plaid Apron

Date: 12/21/17