7 oz. semi-sweet chocolate
1 cube unsalted butter
7 eggs, separated
1 tsp. vanilla
1/8 tsp. cream of tartar
1 c. sugar

Preheat oven to 325 degrees. In a small saucepan, melt chocolate and butter over low heat. In a large bowl beat egg yolks and 3/4 cup sugar until very light and fluffy, about 5 minutes. Gradually beat in warm chocolate mixture and vanilla.

In another large bowl, beat egg whites with cream of tartar until stiff peaks form. Add remaining 1/4 cup sugar, 1 tablespoonful at a time. Continue beating until stiff. Fold egg whites carefully into chocolate mixture. Pour 3/4 of the batter into an ungreased 9 inch springform pan. Cover remaining batter and refrigerate. Bake cake 35 minutes.

WHIPPED CREAM FROSTING:

1/2 pt. whipping cream
1/3 c. powdered sugar
1 tsp. vanilla

In a small bowl, beat whipping cream until stiff peaks form. Add powdered sugar and vanilla. Beat until stiff.

Remove cake from oven and cool. Cake will drop as it cools. Remove rim of springform pan. Stir refrigerated batter to soften slightly and spread on top of cake and refrigerate until firm. Spread whipped cream frosting over top and sides of cake. Refrigerate several hours or overnight. May be frozen. Serves 8-10.