Preheat oven to 350F. Line the bottom of an 8 inch springform pan with waxed paper. Do not grease pan. Melt chocolate in double boiler or bowl over hot water. Blend til smooth.
Separate 4 of the eggs. Whisk the 2 whole eggs and the 4 yolks together with 1/2 cup of the sugar until blended, then add the chocolate mixture.
With an electric mixer, whip the 4 egg whites til foamy. Add remaining sugar slowly and continue beating to soft peak stage. Stir 1/4 of whites mixture into chocolate mixture then fold in remaining whites. Pour into springform and smooth top.
Bake until center does not wobble, 35-40 minutes. Top will look puffy, dry and may crack. Cool in pan on rack. Top will fall and form crater.
Before serving, beat cream, vanilla and confectioners sugar until stiff and fill crater. Dust with cocoa. Run a knife around the edge before unspringing pan.
Apologies to R. Sax, Home Desserts.
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 10|
|Calories from Fat: 337 (47%)|
|Amt Per Serving||% DV|
|Total Fat 37.4g||50 %|
|Saturated Fat 18.6g||93 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 683.4mg||210 %|
|Sodium 284.7mg||10 %|
|Potassium 300.8mg||8 %|
|Total Carbohydrate 80g||24 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 78.7g|
|Protein 20.3g||29 %|
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Calories per serving: 715
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