Recipe By : Mimi Markofsky / Bon Appetit Dec 1980
Serving Size : 16 Preparation Time :7:00
Categories : Desserts Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
3 cups chocolate wafer cookies -- crushed
1/2 cup butter -- melted
FILLING
1 pound semisweet chocolate
2 extra large eggs
4 extra large egg yolks
4 extra large egg whites -- room temperature
2 cups whipping cream
6 tablespoons powdered sugar
TOPPING
2 cups whipping cream
sugar -- to taste
CRUST:
Combine wafer crumbs and melted butter. Press into bottom and up the
sides of a 10" springform pan. Refrigerate or freeze at least 30 minutes
(This may be done 2-3 days in advance.)
FILLING:
Soften chocolate in top of double boiler or in the microwave. Using a
wire whisk or a hand mixer (preferable) Add whole eggs and mix well. Add
yolks and mix thoroughly.
Whip cream with powdered sugar until soft peaks form. Beat egg whites
until stiff but not dry. Stir a little of the cream and egg whites into
the chocolate mixture and combine well, to lighten the chocolate. Using
a rubber spatula, fold in the remaining cream and egg whites until well
incorporated and no white streaks appear. Turn into crust and spread
evenly. Chill at least 6 hours, preferably overnight.
Whip remaining cream (from topping list) with sugar to taste. You may add
1/2 teaspoon almond extract if desired. Place 1/2 cup into a pastry bag
fitted with a star tip. Spread remaining topping over cake.
Loosen the crust on all sides and remove springform pan (sides will loosen
as you unlock the pan). Pipe remaining cream onto cake decoratively.
Garnish with chocolate shavings or chocolate leaves.
