Ingredients
Instructions
- Preheat oven to 425°F Coat an 8 x 3 inch cake pan with nonstick spray. line bottom with wax paper; spray wax paper.
- Have a large roasting readily available.
- Melt chips and butter together; stir until well blended.
- Beat eggs in a large bowl with mixer on high for 7 minutes, or until tripled and soft peaks form.
- Fold in chocolate mixture until blended. Pour into cake pan.
- Place large roasting pan in oven; place cake pan inside. Pour boiling water into roasting pan to come up halfway up the sides of the cake pan.
- Cover cake pan loosely with foil and bake for 40 minutes. the cake will look soft but sets when cold.
- Cool cake in pan on a wire rack. Cover and refrigerate 3 hours, or until firm. Invert on serving platter; shake down sharply to release cake. Peel off wax paper and enjoy!