| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes |
6 |
Servings |
INGREDIENTS
| 16 |
oz |
Semi-sweet chocolate |
| 1/2 |
c |
Sweet butter |
| 1 1/2 |
ts |
Flour |
| 1 1/2 |
ts |
Sugar |
| 1 |
ts |
Hot water |
| 4 |
|
Eggs, separated |
INSTRUCTIONS
Oil bottom of 8 or 9-inch springform pan. Melt
chocolate and butter ( I did this in a saucepan,
although the original recipe calls for it being done
in a 200-degree oven.). Add flour, sugar, and water;
blend well. Add egg yolks one at a time, beating well
after each addition. In a separate bowl ( a metal
one!) beat egg whites until stiff. Fold gently into
chocolate mixture. Turn into prepared pan and bake for
15 minutes in middle of 425 degree oven (I found that
in the 9-inch pan, I needed to extend this to 25
minutes for it to be completely cooked.). Let cake
cool completely. Sift or sprinkle powdered sugar over
top of cooled cake.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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