Chocolate Sin Cake

Alternate Recipe Name: Chocolate Truffle Cake/ Chocolate Sin Cake
serves 18-24 (really)

Hope you like it, Kokopelli :) Let me know if you try it! Takes about 1 hour prep time and 35-50 minutes bake time. Then needs to refrigerate overnight. Great dessert for preparing the day before entertaining...if your guests are chocoholics :) Very, very rich. My richest chocolate recipe. Also good with quality ice cream :) Enjoy!

1 cup butter (no margarine)
14 squares semisweet chocolate (14 ounces)
2 squares unsweetened chocolate (2 ounces)
9 large eggs (separated)
1/2 cup granulated sugar
1/4 teaspoon cream of tartar
confectioner's sugar for garnish

Preheat oven to 300 F. Remove bottom of springform pan and cover it with foil. Replace bottom. Grease and flour foil bottom and sides of pan.

In 2 qt. saucepan, melt butter with all chocolate over low heat, stirring frequently. Pour chocolate mixture into large bowl.

In small bowl, with mixer at high speed, beat egg yolks and granulated sugar about 5 minutes until very thick and lemon colored. Hand stir gently into chocolate mixture until well blended.

In another large bowl, with clean beaters, beat egg whites and cream of tartar on high speed until soft peaks are formed. Gently fold beaten egg whites into chocolate mixture, one third at a time.

Spread batter evenly in pan (that's right, there's no flour). Bake 35 minutes. (I have found it takes a little longer in my oven. It should look similar to how a cheescake does when it's done; a little jiggly in the middle, but not very jiggly). Cool cake completely on wire rack. Cover w/ saran wrap. Refrigerate overnight in pan.

To remove cake from springform pan, run a hot knife around edge of cake; remove side of pan. Invert cake onto cakeplate. Unwrap foil and gently remove bottom of pan. Carefully peel foil from cake.

Let cake stand at room temp about 1 hour before serving. Good dusted with confectioners sugar. Refrigerate any leftover cake.

ENJOY!