Meghan’s Weblog

Crust:

• 3 cups chocolate wafer crumbs (can use Oreos, teddy grahams, or any chocolate cookie)
• ½ cup butter meted

Crush cookies into fine crumbs. Add butter and stir. Pour mixture into 9” spring pan and spread across bottom and partway up sides.

Filling:

• One 12oz bag semi-sweet chocolate chips
• 2 eggs (room temperature)
• 4 egg yolks (room temperature and well beaten)
• 4 egg whites (well beaten)
• 2 cups heavy cream
• 6 Tbsp. powdered sugar

1. In medium bowl beat egg whites until stiff (put in refrigerator)
2. In large bowl beat heavy cream on high, when it becomes bubbly slowly add sugar while beating. Continue beating until stiff. (put in refrigerator)
3. In heavy pot melt chocolate (be careful not to burn it!)
4. Allow chocolate to cool slightly, but make sure it doesn’t begin to harden. Add whole eggs one at a time. (Make sure you stir them in QUICK or you’ll end up with scrambled eggs in your cake!)
5. Stir in egg yolks.
6. Add 1/3 of egg whites and 1/3 of whipped cream. Fold together.
7. Add remaining egg whites and cream. Fold together until well blended (be careful not to stir out too much air!)
8. Pour over crust and refrigerate at least 24 hours before serving.