• Cooking Time: 40
  • Servings: 1 or 12 normal
  • Preparation Time: 30


We loved this cake so much that on our birthday we were allowed to do withit whatever we wanted (of course we always shared!)

The amount of cake baked has been a source of debate for many years, and now that I make it on my own, I like more of it uncooked than cooked. It can also be simply refrigerated instead of frozen.


  • 7 oz semisweet chocolate
  • 1/2 lb unsalted butter
  • 7 eggs separated
  • 3/4 c sugar
  • 1 t vanilla
  • 1/8 t cream of tartar
  • 8 oz heavy whipping cream


  • in a small saucepan, melt chocolate and butter
  • Beat egg yolks and 1/2 c sugar until very light and fluffy
  • Gradually beat in warm chocolate mixture and butter
  • In another bowl, beat egg whites and cream of tartar until soft peaks form and add remaining 1/4 c sugar, 1 T at a time,
  • Continue beating until stiff
  • Fold egg whites carefully into chocolate mixture
  • Pour 1/2 of the batter into an ungreased 9”x3” springform pan
  • Reserve remaining batter
  • Bake at 325 degrees for 40 minutes
  • The cake will drop as it cools.
  • Spread refrigerated batter on top of cake
  • Whip cream and spread on top of cake.
  • Freeze for at least 5 hours or overnight.

Categories: Cake  Frozen  Mousse 

Author Credit: mom

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