Flourless Dark Chocolate Cake - eggs

Method

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
• Meanwhile, in a small saucepan, melt chocolate and butter over low heat, stirring constantly.
• Remove from the heat; cool slightly.
• Coat a 9-in.
• springform pan with cooking spray.
• Place pan on a baking sheet; set aside.
• In a large bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy.
• Gradually add 1/3 cup sugar and vanilla, beating until thick and lemon-colored.
• Beat in baby food and chocolate mixture.
• Beat egg whites on medium speed until soft peaks form.
• Gradually beat in remaining (1/4 cup) sugar, 1 tablespoon at a time, on high until stiff glossy peaks form; fold into batter.
• Pour into prepared pan and bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs.
• Cool on a wire rack for 20 minutes.
• Carefully run a knife around edge of pan to loosen; remove sides of pan.
• Cool completely.
• Sprinkle with cocoa and confectioners sugar.
• Refrigerate leftovers.