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Chocolate Cadence Tart
Blend graham crackers, melted butter, and egg white in food processor until dough forms a ball. Press into a fluted tart shell and bake at 350 degrees for 15 to 18 minutes. Cool completely on a wire rack.
Melt chocolate in top of double boiler. Whisk in eggs and heavy cream until smooth. Pour into cooled tart shell and refrigerate. Garnish with chocolate whipped cream.
Chocolate Whipped Cream: Whip all ingredients until stiff peaks form.
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