11 oz. unsweetened chocolate
1 c. sweet butter
6 tbsp. sweet butter
11 separated eggs
1 2/3 c. sugar
1 tbsp. brandy
Pinch of salt
Dusting of cocoa powder
1/4 tsp. cream of tartar

Preheat oven to 350 degrees. In double boiler, melt chocolate and butter, stirring until smooth. Transfer to large bowl and cool. Dust 8 or 9-inch springform pan. Beat egg yolks until cream colored. Add 1 1/3 cups sugar a little at a time, beating after each addition. Beat in brandy.

In a separate bowl, beat egg whites and cream of tartar and salt until soft peaks appear. Add remaining sugar and beat until stiff and glossy. Stir 1/3 of yolk into chocolate and then fold in remaining yolk mixture. Stir in 1/3 meringue mixture into chocolate and then fold in remaining meringue mixture. Spoon all but 1/2 to 1 cup of mixture into pan. Bake 25-30 minutes until set, cool, remove and frost with the reserved 1/2 to 1 cup. Serves 12.

This looks difficult but it is not. Very rich!