Thin Flour-less Chocolate Cake

What you’ll need:

• 6 ounces chocolate
• 6 tablespoons butter
• 9 egg whites
• 4 egg yolks
• 1/2 cup sugar

What you’ll do:

• 1.  Melt chocolate in a double boiler.
• 2.  Remove from heat and stir in butter.

• 3.  In a mixing bowl, whip the egg whites to stiff peaks, adding the sugar a spoon full at a time.
• 4.  Fold yolks in to the chocolate.

• 5.  Fold the meringue into the chocolate in three stages.

• 6.  Line a tray with foil and spray with non-stick spray.
• 7.  Spread the batter out evenly.

• 8.  Bake for 15 minutes at 375 degrees.
• 9.  The top of the cake should just be set.

• 10.  Cool and refrigerate before using.

• 11.  Making the terrine starts by lining a loaf pan with foil.
• 12.  Cut the chocolate cake to fit in the loaf pan.
• 13.  Put about a 1/2 inch of chocolate ganache in the bottom of the pan.
• 14.  Place a layer of chocolate cake in and place in the freezer for 15 minutes.
• 15.  Repeat the layering two more times so that there are three layers of cake.
• 16.  Allow it to set up in freezer for a few hours.

• 17.  To serve, remove from the freezer and turn out onto a cutting board. Allow it to sit until it softens just a bit then cut with a warm knife. Serve the chocolate with flavored whipped cream or fruit purée, toasted nuts and berries.