Ingredients

7 large eggs
18 ounces semi-sweet chocolate, chopped
9 ounces unsalted butter (do not use any other item)

Directions

1. First prepare a 9-inch springform pan. Spray inside with nonstick spray coating and wrap foil around the outside and halfway up the sides of the pan. Place the pan into a larger cake pan, fill the larger pan with 2 cups of very hot water to create a water bath. Set aside.

2. In a bowl filled with warm water, place the eggs in their shells to warm. This causes the eggs to whip higher and fuller.

3. Preheat the oven to 425 degrees F. Have a 10-inch piece of foil close to the oven for the final baking process.

4. While the eggs are warming, place the chopped chocolate and butter in the top half of a double boiler with simmering water in the bottom cavity. Stir occasionally until smooth and fully melted. Take off of the water. Set aside.

5. In a large mixing bowl, whip the eggs with the whip attachment, until tripled in volume, about 5 minutes.

6. With a plastic spatula, fold half of the eggs into the chocolate mixture until almost incorporated. Fold in the remaining eggs until there are no streaks left.

7. Pour mixture into the prepared pan.

8. Place in the center of the pre-heated oven. Bake for 5 minutes only. Place the piece of foil very loosely on top of the cake like a tent and bake 10 additional minutes. The cake is now finished baking. Pull the foil off of the cake carefully.

9. Take the cake out of the water bath and cool for 45 minutes on the counter and then 3 hours in the refrigerator.

10. Top with fresh whipped cream and serve with a pureed raspberry sauce (strain out the seeds). Serves 10.

Each serving contains 438 calories, 37g fat, 31g carb, 43mg sodium, 56mg cholesterol.