| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Ghirardelli, Cakes | 12 | Servings | |
INGREDIENTS
| 4 | oz | Ghirardelli Semi-Sweet Chocolate |
| 1/2 | c | Water |
| 1 | c | Butter |
| 2 | c | Sugar |
| 4 | lg | Eggs, separated |
| 1 | ts | Vanilla |
| 2 | c | Unsifted flour |
| 1 | ts | Baking soda |
| 1 | c | Buttermilk or strong cold coffee |
| 1/2 | ts | Salt |
INSTRUCTIONS
DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with water; set aside. Cream butter with sugar until light and fluffy. Add egg yolks, one at a time beating after each addition. Mix in melted chocolate and vanilla. Sift flour with soda. Add dry ingredients alternately with buttermilk or coffee to chocolate mixture; mix until smooth. Beat egg whites with salt until very stiff peaks form; fold into batter. Spread into three 8 or 9" round cake pans lined with wax paper. Bake at 350-F about 30 minutes. Cool on rack 10 minutes; remove cake. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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