Project Dessert

Started going Through a 200 page dessert book 1-at-a-time daily until i got to #80 and the recipes were getting horrible so #100-#200 will be desserts i find that look interesting to make...enjoy!


Price to make: $7.05

Yield: 9” Round Cake

Time: Prep – 12 minutes, Cook – 32 minutes


4oz margarine

7oz chocolate (from high quality bars)

7 eggs, separated

3/4 cup sugar

1 tsp vanilla extract

3 Tbsp wine

  • Melt together margarine and chocolate over a low flame until melted.
  • Beat egg whites with 1/4 cup sugar until stiff.
  • In another bowl beat egg yolks 1/2 cup sugar until thick.
  • Add vanilla extract and wine to chocolate mixture and combine with egg yolk mixture.
  • Fold into egg white mixture.
  • Pour half of batter into 9” round pan and bake at 350 for 32 minutes.
  • When cake is cool, pour rest of batter on top and freeze.

Tips: When beating egg whites in order for it to get stiff you have to make sure the whites are room temperature and are not cold at all, also no yellow can be in the whites not even a tiny drop. This cake tasted really good but the thing is when you take it out of the freezer and put it in the refrigerator it starts to melt and become a little soupy but as I said the taste is awesome.


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