INGREDIENTS

INSTRUCTIONS

-
Position rack in center of oven and preheat to 350
degrees. Lightly butter a 9" springform pan. Dust pan
with flour and tap out excess. In top of double boiler
over hot, not simmering water, melt together espresso
and chocolate, stirring occasionally. Remove pan from
heat and cool until tepid. In large bowl, using
hand-held electric mixer set at medium high speed,
cream sugar and butter together until light and
fluffy. One at a time, add egg yolks to mixture,
beating well after each addition. Beat in flour. In
large grease-free bowl, using hand-held mixer at
medium high speed, beat egg whites until they form
stiff, shiny peaks. Fold 1/4 of the whites into
chocolate mixture to lighten. Then fold in remaining
whites. Fold in butter and flour mixture. Scrape
batter into prepared pan and bake 60 to 70 minutes or
until top is crusty and cracked and the middle is
still slightly moist. Remove cake to wire rack to cool
completely. Remove sides of springform pan and
transfer cake to serving plate. If desired, place
doily on top of cake and sprinkle with confectioners
sugar. Remove doily to form pattern.
Converted by MMCONV vers. 1.40
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”