1/8c. Powdered Sugar
Butter or spray for pan
4 Tablespoons Butter
1 Teaspoon Vanilla
10 ounces White Chocolate
9 Eggs
2 Tablespoons Agave Nectar
1/8 Teaspoon Cream of Tartar
Heat oven to 310 degrees.
Lightly butter or spray spring form pan- then coat pan with powdered sugar and set aside.
Separate eggs-into two different bowls
In a double boiler melt chocolate and butter until smooth then add vanilla and Agave Nectar. Remove from heat and quickly add the egg yokes whisk them into chocolate mixture.
Beat egg whites on high until they form peaks.
Fold the chocolate mixture into the egg whites gently.
Pour into spring form-
Bake for an hour until the center does not giggle and test with a toothpick like a cake.
Enjoy
by little bunnny
Butter or spray for pan
4 Tablespoons Butter
1 Teaspoon Vanilla
10 ounces White Chocolate
9 Eggs
2 Tablespoons Agave Nectar
1/8 Teaspoon Cream of Tartar
Heat oven to 310 degrees.
Lightly butter or spray spring form pan- then coat pan with powdered sugar and set aside.
Separate eggs-into two different bowls
In a double boiler melt chocolate and butter until smooth then add vanilla and Agave Nectar. Remove from heat and quickly add the egg yokes whisk them into chocolate mixture.
Beat egg whites on high until they form peaks.
Fold the chocolate mixture into the egg whites gently.
Pour into spring form-
Bake for an hour until the center does not giggle and test with a toothpick like a cake.
Enjoy
by little bunnny
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