1 pkg. (8 sqs.) Baker's semi-sweet chocolate
1/4 c. water
8 eggs, separated (use clean eggs with no cracks in shells)
1 1/2 tsp. vanilla
2/3 c. sugar

For best results use Baker's semi-sweet chocolate.

Heat chocolate with water in saucepan over very low heat, stirring until smooth. Stir in egg yolks; add vanilla. Beat egg whites in large mixing bowl until foamy throughout. Gradually beat in sugar until stiff peaks form, about 3 minutes. Stir a small amount into chocolate mixture to lighten; fold chocolate mixture into remaining whites. Pour 4 cups into a buttered 9 inch pie pan sprinkled with sugar. Chill remaining mixture.

Bake at 350 degrees for 25 minutes or until just set. Cool slightly; then chill 1 hour. Center will fall, forming shell. Spoon chilled chocolate mixture into chilled shell. Chill 3 hours or overnight. Garnish with whipped topping and chocolate curls, if desired.