| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
May 1991 |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Bittersweet; (not unsweetened) or |
|
|
; semisweet |
|
|
; chocolate,chopped |
| 10 |
tb |
Unsalted butter; cut into pieces (1 |
|
|
; 1/4 sticks) |
| 4 |
lg |
Eggs; separated |
| 2/3 |
c |
Sugar |
| 3 1/2 |
tb |
All purpose flour |
|
|
Powdered sugar |
INSTRUCTIONS
Preheat oven to 325F. Line bottom of 9-inch-diameter cake pan with
2-inch-high sides with waxed paper. Butter sides of pan and paper.
Dust pan with flour. Melt chocolate and butter in top of double
boiler over simmering water, stirring until smooth. Cool slightly.
Whisk yolks and sugar in large bowl until pale yellow. Mix in flour,
then chocolate mixture. Using electric mixer, beat whites in another
bowl until stiff but not dry. Fold into chocolate mixture. Pour
batter into prepared pan. Bake until toothpick inserted into center
comes out with only a few moist crumbs attached, about 25 minutes.
Cool completely in pan on rack. Run small sharp knife around sides of
pan to loosen cake. Turn cake out onto platter and cool. (Can be
prepared 8 hours ahead. Cover with cake dome and let stand at room
temperature.) Sift powered sugar over cake and serve.
Serves 8.
Bon Appetit May 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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