Ingredients
8 Large Eggs
2 Unsalted butter sticks
8 oz. Bittersweet Baking Chocolate
8 oz. Semisweet Baking Chocolate
For dark replace semisweet with unsweetened.
Preparation
Grease the sides of a springform pan Line the inside bottom with parchment paper Cover the whole bottom with foil Melt chocolate in a double boiler (bain-marie) stirring frequently Add butter to chocolate to melt, stirring until smooth Whip eggs at medium/high speed until pale yellow and volume doubles Fold 1/3 of the eggs into the chocolate Fold 1/2 of the remaining eggs into the chocolate Fold the remaining eggs into the chocolate Place the mixture into the springform pan Cover the top with foil Place into a pan with boiling water covering half of the springform pan Bake at 325F until edges are slightly brown (20-22 mins) Keep springform in the fridge until 30 mins before serving.
