INGREDIENTS

INSTRUCTIONS

OOOOH this sounds sooooooo goooooood!! Maybe a Valentine Day dish?????
Mark Obois, executive chef, sent the recipe.  Melt butter and chocolate
in double boiler over low heat. Stir with  wooden spoon until mixture
is melted, but not hot. Mixture should be  body temperature. Transfer
chocolate/butter mixture to bowl.  Whip eggs and yolk at high speed
with electric mixer. Pour mixture on  top of butter/chocolate mixture,
but do not mix in yet.  Put egg whites in clean bowl; whip until soft
peaks form.  Add whipped egg whites to chocolate mixture; gently fold
in with  rubber spatula. Do not overfold.  Spray two 5-by-9-inch
(about) bread pans with non-stick cooking spray.  Gently divide mixture
between pans. Set each pan in larger pan; add  water to larger pan to
within one-half inch of top to create water  bath.  Bake at 300 degrees
60 to 70 minutes or until top looks dry (but top  should not crack),
and cake does not wiggle in pan. Cool 15 minutes.  Invert pans onto
serving plates.  After cooling, but while still warm, cut in thin
slices. Prepare white  chocolate sauce, and spoon onto individual
serving plates. Put slices  of cake over sauce. Garnish with fruit as
desired.  This dessert is best served warm, but also can be served at
room  temperature. Makes 14 to 16 servings.  Note: Cake also may be
served warm or at room temperature with  hot-fudge sauce, fresh
strawberries and/or kiwi.  White chocolate sauce: Combine chocolate and
cream in small saucepan  set in larger pan filled to within 1-inch of
the top with water to  create stove-top water bath. Gently cook over
medium heat until  mixture reaches body temperature, stirring
occasionally. Remove from  heat; strain through fine sieve to remove
any lumps.  Posted to recipelu-digest Volume 01 Number 633 by
GramWag@aol.com on  Jan 29, 1998

A Message from our Provider:

“How impersonal God seems is a measure of the distance you have put between yourself and God”