Temper the egg yolks by stirring a small amount of hot filling into egg yolks; return all to the pan, stirring constantly.
After adding the sugar, beat egg white mixture on high speed just until stiff peaks form; do not overbeat.
Stir about a fourth of the egg whites into the egg yolk mixture to lighten.
Fold in remaining egg whites.
Transfer to prepared baking dish.
To make glaze: Combine 3 cups confectioners' sugar and 6 tablespoons milk. Spread over…
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Using a small spatula, spread a thin, even coat of the remaining chocolate around the sides of…
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