7 oz. semi-sweet chocolate
1/4 lb. (1 stick) unsalted butter
7 eggs, separated
1 c. sugar, divided
1 tsp. vanilla
1/8 tsp. cream of tartar
Chocolate curls (shave off of thick chocolate bar)
Whipped cream frosting (below)

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

In another large bowl, beat egg whites and cream of tartar until soft peaks form. Add remaining 1/4 cup sugar, 1 tablespoon at a time. Continue beating until stiff. Fold egg whites into chocolate mixture.

Pour 3/4 of batter into an ungreased springform pan. Cover remaining batter and refrigerate. Bake cake for 35 minutes. Cool in pan and remove sides of springform pan. (Cake will drop as it cools.) Stir refrigerated batter to soften. Spread on top of cake and refrigerate until firm. (Top with chocolate curls.)

WHIPPED CREAM FROSTING:

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

In small bowl, beat cream until soft peaks form. Add powdered sugar and vanilla. Beat until stiff. Spread on cooled cake and refrigerate several hours or overnight.

Note: If you dare, make 2 cakes and layer them, but be very careful when removing bottom of springform pan from top layer. Also, double frosting for double decker cake.