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Serving Size: 8 - 10

When I first published this recipe in Get Skinny, I received several letters from people who had runny results. This is due to the variance of white chocolate; many are made with cheap oils instead of real cocoa butter. I have now re-done the recipe with my SomerSweet White Chocolate Bars and it works better than ever. Plus, there's no refined sugar! Yeah!

Preheat oven to 425 degrees.


Line a 9-inch springform pan with a double layer of wax paper.


Butter sides and bottom of pan.


Set aside.


Melt chocolate and butter in a double boiler (or in a bowl or smaller saucepan placed over a bigger saucepan of gently boiling water).


Stir until chocolate is melted and mixture is smooth.


Set aside.


With your electric mixer, beat eggs, extra yolks and SomerSweet until tripled in volume, about 7 minutes.


Fold a third of the melted chocolate into egg mixture.


Fold in remaining chocolate carefully.


Pour batter into prepared pan.


Bake for 20 minutes.


Allow cake to cool completely before refrigerating.


Refrigerate for at least 3 hours or overnight.


Run a knife around edge of pan to loosen cake.


Carefully unmold onto a serving plate and serve.