• ½ lbs butter (2 sticks)
• 6 oz semisweet chocolate, chopped
• 2 oz unsweetened chocolate, chopped
• 5 egg whites
• 8 egg yolks
• 1 cup sugar
• 1 tsp vanilla

1. Preheat oven to 325, butter 9 inch spring form or false bottom pan.
2. Melt chocolate and butter in double broiler and let slightly cool
3. Whip egg whites to stiff peaks. In another bowl, whip egg yolks and sugar until thick and pale, about 3 minutes, stir chocolate and vanilla into yolk/sugar mixture. Stir half of egg whites into mixture. Fold in remaining egg whites.
4. Pour into prepared pan and bake for 50 minutes or until well risen and slightly cracked on top. Transfer to cooling rack for 10-15 minutes then remove from pan and let cool completely or serve warm.

I teach the Chocolate class at Macy's Culinary Studio and this is one of the items we make. You can substitute 8 oz. bittersweet chocolate for the semisweet and unsweetened chocolate.