Flourless Chocolate Cake

Preparation - 20 min | Bake time – 45 to 50 min| Yields – 12 servings

Ingredients:
7 ea eggs, separate
1 cup sugar
4 oz butter
8 oz unsweetened chocolate
8 oz semi sweet chocolate
1 tbsp RODELLE vanilla

Method:

Spray a 10" spring-form pan and line with parchment.
Place both types of chocolate and butter over a double boiler and gently melt.
Make sure the water does not hit the bottom of bowl.
Place the egg yolks, sugar and RODELLE vanilla in a mixing bowl and mix on high until the yolks become pale and double in size.
Remove chocolate from heat and allow to cool 3-4 minutes.
Place the whites in a separate mixing bowl with a pinch of salt and beat until soft peaks form.
Add the chocolate to the egg yolk mixture, gently folding in just to incorporate.
Add 1/3 of the egg whites and gently fold.
Fold in the remaining whites to the mix, just to incorporate.
Place into prepared spring form and bake at 325* for 45-50 minutes, or until the center starts to get firm.
Remove from oven and place on a cooling rack.
Serve with fresh berries and chantilly cream.