INGREDIENTS

INSTRUCTIONS

Position the rack in the lower third of the oven and preheat to 350
degrees.  Line the bottom of 8 inch round cake pan with a round of
parchment  paper and grease pan sides with vegetable oil of butter. Put
a kettle  of water on to boil.  Place the chocolate in a large mixing
bowl. Combine 1 whole egg and 1  yolk in a small bowl with vanilla.
Place the 2 egg whites in a medium  bowl with cream of tartar. Set all
3 bowls aside.  Combine the cocoa, flour and 2/3 cup sugar in a 1-1 1/2
quart  heavy-bottomed saucepan. Whisk in enough of the milk to form a
smooth  paste. Mix in the remaining milk. Cook over medium heat,
stirring  constantly with a wooden spoon to prevent burning (especially
around  the bottom edges of the pot), until mixture begins to simmer.
Simmer  very gently, stirring constantly, for 1 1/2 minutes. Pour the
hot  mixture immediately over the chopped chocolate. Stir until
chocolate  is completely melted and smooth. Whisk in egg and vanilla
mixture.  Set aside.  Beat the egg whites and cream of tartar at medium
speed until soft  peaks form. Gradually sprinkle in the remaining 1/4
cup of sugar,  beating at high speed until stiff but not dry. Fold a
quarter of the  egg whites into the chocolate mixture to lighten it.
Fold in  remaining egg whites. Scrape mixture into the cake pan and
smooth the  top. Set cake pan in baking pan and place on oven rack.
Pour enough  boiling water into the baking pan to come a third to
halfway up the  sides of the cake pan.  Bake for exactly 30 minutes.
The surface of the cake will spring back  when gently pressed but cake
will still be quite gooey inside. Remove  cake pan and water pan from
oven. Remove cake pan from water and cool  completely on a rack. Cover
with plastic wrap and refrigerate  overnight before serving.
Refrigerate up to 2 days or freeze up to 2 months.  To serve slide a
thin knife around the sides of the pan to release  cake.  Place a piece
of waxed paper on top of cake. Invert a plate on top of  the waxed
paper and invert cake onto plate. Remove pan and peel away  paper
liner. Turn cake right side up again and remove waxed paper.  Cut with
a sharp knife dipped in hot water and wiped dry before each  slice.
Serve with Raspberry Sauce and Enlightened Creme Fraiche, if  desired.
S: 10 to 12 servings  Converted by MC_Buster.  Recipe by: CHEF DU
JOURSHOW #DJ9150  Converted by MM_Buster v2.0l.

A Message from our Provider:

“The church is prayer-conditioned.”