7 oz really good chocolate (I use Ghirardelli 75% Intense Dark Chocolate)
3/4 cup butter (use butter flavored Crisco for dairy free option turns out great)
1 cup sugar, divided
4 eggs, separated
1. Preheat oven to 300 degrees. Melt chocolate and butter (Crisco) in the micorwave or double boiler. Meanwhile stir together 1/2 cup sugar and 4 egg yolks. Once chocolate and butter are melted, stir in sugar and egg mixture. Be sure the chocolate has cooled slightly or tempur the eggs to be sure you don't cook the egg yolks.
2. Using an electric mixer beat the egg whites. Slowly add remaining 1/2 cup of sugar. Beat until stiff peaks form. Fold into chocolate mixture. Pour into a greased 9-inch cake pan.
3. Bake 40 minutes or until a toothe pick comes out with just a few crumbs. Cool for 30 minutes before removing from the pan.
This recipe is linked to Ultimate Recipe Swap Thursday & Sweet Tooth Friday