6 oz German Sweet Chocolate
3 tbls. water
5 eggs, separated
1 cup sugar
A spoonful of cocoa
Filling:
2 cups cream
3 tbls. sugar
Line 9" x 13" jelly roll pan with foil and butter it.
Melt chocolate with water over low heat. Cool. Beat egg yolks with sugar until almost white. Fold in melted chocolate.
Beat egg whites until stiff. Stir in ¼ of the whites into the chocolate mixture to lighten. Fold in remaining whites. Spread in prepared pan. Bake in a preheated 350° F. oven for 20 minutes.
Sieve a spoonful of cocoa on a sheet of wax paper, which is a bit longer than the baking pan. Invert pan onto wax paper. Peel off foil. Cut in thirds widthwise. Trim off hard edges.
Fill with 2 cups heavy cream, which has been whipped with 3 tablespoons of sugar. Refrigerate until ready to serve. Cut with a serrated knife.
Recipe from Food Network Musings. All rights reserved. Please don't use my photos or other content without my permission.