Melt chocolate in microwave; add sugar. Beat egg yolks and add to chocolate; mix thoroughly, even when mixture gets stiff. Cool slightly; fold in stiffly beaten egg whites; cool. Tear cake into bite sized pieces; place one layer in buttered 9 x 13 pan. Beat whipping cream and add to chocolate mixture. Cover cake pieces with chocolate mixture, then alternate layers with rest of cake and mixture for a marbled effect. Refrigerate overnight. Cut in squares to serve
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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 12|
|Calories from Fat: 164 (55%)|
|Amt Per Serving||% DV|
|Total Fat 18.2g||24 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 284.5mg||88 %|
|Sodium 113.4mg||4 %|
|Potassium 195.5mg||5 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 22.7g|
|Protein 10.2g||15 %|
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Calories per serving: 298
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