CRUST:

3 c. chocolate wafers
9 tbsp. butter (1 stick plus 1 tbsp.)

CAKE:

2 3/4 c. semi-sweet chocolate chips
2 eggs
4 eggs, separated
2 c. heavy cream

TOPPING:

1 1/2 c. heavy cream
2 tbsp. granulated or confectioners' sugar
1 tsp. vanilla

CRUST: Grind chocolate wafers in blender. Add crumbs to melted butter. Press mixture into 10-inch springform pan. Cover bottom and sides of pan. Refrigerate.

CAKE: In a double boiler, melt the chips. Transfer to a large bowl. Add 2 whole eggs to melted chocolate and mix well. Add 4 egg yolks and mix. Scrape sides and mix again. Whip heavy cream in a bowl.

In a separate bowl, beat 4 egg whites until stiff. Fold egg whites first and then cream into the chocolate mixture until well mixed. Pour mixture into crust. Allow to refrigerate overnight.

TOPPING: Beat heavy cream, sugar and vanilla until soft peaks appear. Cover cake with topping. One hour before serving, loosen sides of cake with knife before opening the pan.

This is a good dessert for those who suffer from low cholesterol!