| 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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