I love this passover recipe and the post about safe solid chocolate reminded me that it would work here too... but be careful about fat content and size of portions...
16 egg whites- beaten stiff 16 oz semi sweet or unsweetened chocolate sugar to taste
note- I use semi sweet and no sugar, mom uses it and adds SOME sugar, I've seen this made with sweetened chocolate as well! with unsweetened chocolate i always add the sugar to the melted chocolate until it tastes sweet enough to me... but you could add it ot the eggs instead...
beat egg whites until stiff peaks form melt chocolate and fold in sugar gently fold chocolate into egg whites (original recipe had 2 yolks included in the chocolate, but it works ok without and is lower fat)
pour into UNGREASED springform (you can line the bottom with parchment if you like to serve without the bottom round!)
bake in a preheated 300 degree oven for 1 hour.
-------------------- Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Fructose and MSG intollerant