Chocolate Confection

Directions

1. Make a bain Marie (double boiler) with low heat.
2. Combine the chocolate and butter in the boiler and whisk vigorously until melted smooth and glossy. You are not tempering so don't get worried if the mixture is not fully glossed, but it should be completely smoothed.
3. Add the five egg yolks, one at a time, while vigorously whisking.
4. Separately, using a mixer, combine the 5 egg whites with the cream tartar until soft peaks form (about 80 seconds). Then gradually add the sugar and increase mixer speed to medium to high until stiff peaks form.
5. Now, FOLD (not mix) the egg whites into the base one quarter at a time. Don't be too finicky, just add globs of egg whites to the chocolate and fold them in. Continue folding until you have a fully mixed combination.
6. Using a spatula, place the combined mixture into the parchment lined pan.
7. Put boiled water into a roasting pan so that the baking pan sits into the water with the water at about one-half the height of the baking pan.
8. Bake for about 30 minutes. The top of the confection should have a formed exterior while the middle remains gooey.
9. Set on a rack until fully cooled, then cover with plastic wrap and refrigerate for at least eight hours. Longer is better.
10. Place a sharp knife into the freezer for a couple of hours to cut the confection in a less messy fashion.