DIRECTIONS: In heavy saucepan, melt broken chocolate with butter, stirring constantly until smooth. (Or microwave on medium for 2 1/2 to 3 minutes; stir until smooth.) Beat egg yolks a few minutes with 2 Tbsp of the sugar and vanilla. Remove melted chocolate from heat; using wire whip, quickly stir in beaten egg yolks. Beat egg whites with salt, gradually adding remaining sugar, beating until soft peaks form. Place chocolate mixture into a large bowl with beaten egg whites on top. Using wire whip carefully combine the two mixtures. Do not over mix. Cut parchment paper to fit bottom of a 9" spring form pan. Butter bottom of pan and top of paper. Spread batter into prepared pan. Bake on lower shelf of 350-F oven for 30-35 minutes until cracked on top and a toothpick comes out clean in center. Cool on wire rack. Cake will shrink down as it cools. Remove pan and loosen cake from paper. Top with either Dark Chocolate Glaze* or Whipped Cream Frosting with Raspberry Sauce*. For chocolate-glazed cake, trim top straight, and turn cake upside down on a flat cake plate. For Whipped Cream Frosting, place cake top side up. *Separate recipe Source: Recipes from Ghirardelli Chocolate Company of San Francisco Recipe by: Syd Bigger
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|Serving Size: 1 Serving (2754g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3525 (55%)|
|Amt Per Serving||% DV|
|Total Fat 391.7g||522 %|
|Saturated Fat 179.9g||900 %|
|Monounsaturated Fat 133.6g|
|Polyunsanturated Fat 34g|
|Cholesterol 8704mg||2678 %|
|Sodium 3491.4mg||120 %|
|Potassium 3955.9mg||104 %|
|Total Carbohydrate 528.5g||155 %|
|Dietary Fiber 20g||80 %|
|Sugars, other 508.4g|
|Protein 266.8g||381 %|
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Calories per serving: 6458
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